Spring is upon us: any day now, really truly positively. Already my seasonal sensibility for vegetables and other foods is doffing the winter, donning the spring.
This easy zucchini hit just the right spot on a cusp-ish day, spring-ish in the morning, wintry-ish in the afternoon. Laffodil-daffodils, where are you?!
NEXT TIME I will try-try-try to remember to line the baking sheet with foil!
THE QUESTION IS Will Freddie and Alex like the zucchini? Their Mum, my pal Charlotte, is collecting "S is for summer squash" recipes this week. Big news! Their own veggie venture will soon be a book. "The Great Big Veg Challenge" -- how to get your children eating vegetables happily -- will be published in July. Congratulations to my vegetable-curious friends all the way in England! I couldn't be prouder!
THE ANSWER IS Apparently Freddie likes it! His Mum wrote: "Freddie is just going to bed and wants to send you a message." The ingredients look delicous, and I like the idea of the lemon with the extremely tasty zuchinni. I really look forward to eating this (by the looks of it) mouth-wateringly tasty meal. First impression:10/10.
Each month, I look back through the recipes for my favorite vegetable recipes, just three, a favorite side dish, a favorite vegetable salad and a favorite soup. For anyone overwhelmed by all the vegetable recipes here, the Favorite Vegetable Recipes is a great place to start.
FAVORITE VEGETABLE SIDE DISH - Stuffed Artichokes
FAVORITE VEGETABLE SALAD - Bok Choy Salad with Homemade Creamy Vinaigrette
FAVORITE SOUP RECIPE - Weight Watchers Mexican Zero Points Soup
~ Roasted Zucchini with Lemon, my favorite roasted zucchini, with roasted lemon slices, goes great with Maple Glazed Salmon from Kitchen Parade ~
~ more zucchini recipes ~
~ more roasted vegetable recipes ~
ROASTED ZUCCHINI with ORANGE & LEMON
Time to table: 45 minutes
1 pound zucchini, stem, blossom ends trimmed
1 tablespoon olive oil
1 teaspoon kosher salt
Zest & juice of 1/2 an orange
Zest & juice of a lemon
Pepper to taste
Preheat oven to 500F.
Cut zucchini into equal-size pieces. (For medium zucchini, this likely means cutting into quarters lengthwise, for small halving, then cross-wise into 1-1/2 inch slices. I cut on the diagonal but this nicety was lost during roasting.) Toss well with olive oil and salt. Arrange on foil, with sides crimped to contain juices. Roast for 10 minutes, then toss a bit, then roast for another 10 minutes or until some sides are brown. Toss with zest and juices, then add pepper to taste.
The very hot oven warped a not-inexpensive baking sheet. It did recover its shape after cooling but next time I'll use something like Corningware lined with foil for easy clean-up.
The inspiring recipe called for tossing with fresh mint leaves, too.
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Eat more vegetables! A Veggie Venture is the home of Veggie Evangelist Alanna Kellogg and is the award-winning source of free vegetable recipes, quick, easy, and yes, delicious. Start with the Alphabet of Vegetables or dive into all the Weight Watchers vegetable recipes or all the low carb vegetable recipes. © Copyright 2008