Oven-Roasted Potatoes and Zucchini With Garlic

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Oven-Roasted Potatoes and Zucchini With Garlic

 

7 medium red-skin potatoes, washed

2 medium zucchini

3 cloves garlic, peeled

leaves from 2 sprigs fresh rosemary

1/2 teaspoon fine sea salt

1/2 cup olive oil

coarsely ground black pepper

 

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.