Oven-Roasted Potatoes with Zucchini and Garlic

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Oven-Roasted Potatoes with Zucchini and Garlic

 

The Kids love this dish, we like it with sesame tofu..enjoy.

 

7 medium potatoes, scrubbed and washed

2 medium zucchini

3 cloves garlic, peeled

1 tbsp. dried rosemary or 2 sprigs fresh

1/2 tsp. sea salt

1/2 cup extra virgin olive oil

coarsely ground black pepper to taste.

 

Preheat oven to 350. 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 a 14x9-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 for another 20 minutes or so, until zucchini

is barely tender and potatoes are golden brown. Sprinkle with pepper and serve

immediately.

Makes 4 servings.

 

 

 

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