| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Potatoes, Vegetables |
4 |
Servings |
INGREDIENTS
| 7 |
md |
Red-skin potatoes; washed |
| 2 |
md |
Zucchini |
| 3 |
|
Cloves garlic; peeled |
|
|
Leaves from 2 sprigs fresh rosemary or 1 tbsp dried |
| 1/2 |
ts |
Fine sea salt |
| 1/2 |
c |
Olive oil |
|
|
Coarsely ground black pepper |
INSTRUCTIONS
Preheat oven to 350 degrees.
Cut potatoes and zucchini into 1-inch-long chunks, 1/2-inch thick. Place
zucchini in bowl and cover with plastic wrap; set aside.
Mince garlic with rosemary and sea salt until mixture is almost a paste.
Combine garlic paste with olive oil in 14-by-9-inch baking dish. Add
potatoes and coat well with mixture. Roast 30 to 35 minutes, turning
potatoes once or twice with metal spatula during roasting.
Add zucchini to baking dish and toss vegetables well. Return pan to oven
and roast another 20 to 25 minutes, or until zucchini is soft but not mushy
and potatoes are golden brown. Sprinkle with pepper and serve immediately.
Makes 4 servings.
From Mary Ann Esposito's 'Nella Cucina'. Christie Aspegren, September 93
Round Robin.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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