Roasted Balsamic Zucchini
Jason is NOT a fan of steamed zucchini. I've made it for him several times and he'll politely endure the vegetable but he doesn't enjoy it. Growing up in Michigan with a large garden my family ate a lot of fresh tomato sandwiches and fried zucchini every summer. I love the stuff and it reminds me of carefree summer days filled with watching Rugrats and Lizzie McGuire, playing with giga pets, and running through the sprinklers in the front yard. This year for Easter we went to brunch with his family and there was a cheese and roasted vegetable platter. Jason was looking for something to balance out his doughnut plate (sweet sweet mercy) and actually served himself roasted zucchini! More importantly, however, he actually enjoyed the zucchini enough to mention it to me later on! I knew then that the problem was me, and how I'd been preparing it for him. We've now successfully found a way to prepare zucchini that Jason enjoys! I'm telling you, roasting vegetables is magic, every single time.
- 5 lb zucchini (and/or summer squash)
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt, to taste
- black pepper, to taste
- Preheat oven to 450°F.
- Wash and slice zucchini (and/or summer squash) into spears.
- Combine zucchini spears, olive oil, and balsamic vinegar in a large mixing bowl, and toss until everything is evenly coated.
- Spread zucchini spears out onto a large baking sheet, and sprinkle with a few generous pinches of salt and black pepper.
- Roast for 25 minutes, flip the spears and roast for another 10-15 minutes until crisp and brown on the outside (different ovens and different sized pieces of zucchini may affect baking time). Taste and sprinkle extra salt if desired.
- Serve immediately.