Oven-Roasted Potatoes & Zucchini With Garlic

* Exported from MasterCook *

OVEN-ROASTED POTATOES & ZUCCHINI WITH GARLIC

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 medium Red-skin potatoes -- washed
2 medium Zucchini
3 Cloves garlic -- peeled
Leaves from 2 sprigs fresh -- rosemary or 1 tbsp d
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.

From Mary Ann Esposito's 'Nella Cucina'. Christie Aspegren, September 93
Round Robin.

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