Name: Broiled Zucchini with Herbs
Ingredients: 2 ts Olive oil; 2 Garlic cloves; minced or pressed; 2 tb Fresh lemon juice; 1/4 c Finely chopped fresh parsley; 1/2 c Finely chopped scallions; 1 ts Minced fresh mint leaves; 1/2 ts Dried thyme; 1 ds Salt; 1/4 ts Black pepper; 5 c Sliced zucchini( sliced on severe diagonal); 1 Tomato cut in wedges

Gold is not the less gold because mingled with alloy, nor light the less light because faint and dim, nor grace the less grace because young and weak. But after every allowance, I cannot see how any man deserves to be called “holy,” who willfully allows himself in sins, and is not humbled and ashamed because of them. I dare not call anyone “holy” who makes a habit of willfully neglecting known duties, and willfully doing what he knows God has commanded him not to do.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
	Jewish		2	-4

INGREDIENTS

2	ts	Olive oil
2		Garlic cloves; minced or pressed
2	tb	Fresh lemon juice
1/4	c	Finely chopped fresh parsley
1/2	c	Finely chopped scallions
1	ts	Minced fresh mint leaves
1/2	ts	Dried thyme
1	ds	Salt
1/4	ts	Black pepper
5	c	Sliced zucchini( sliced on severe diagonal)
1		Tomato cut in wedges

INSTRUCTIONS

>From Moosewood Low Fat Favorites
Preheat broiler. In large bowl, whisk together the olive oil, garlic, lemon
juice, parsley, scallions, mint, thyme, salt and pepper. Toss zucchini and
tomato with mixture until evenly coated. Can sit in refrigerator at this
point. Place vegetables on baking sheet and broil for 8-10 minutes or until
zucchini just tender. Serve immediately. Posted to JEWISH-FOOD digest V97
#225 by Gary Wind MD <gwind@CapAccess.org> on Aug 3, 1997

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