Cauliflower Salad with Tuna and Chickpeas
Easy
Oven-Roasted Potatoes and Zucchini with Garlic / Patate e Zucchini al Forno con Aglio
SERVES 4
In this recipe, garlic in minced with sea salt and fresh rosemary, and the vegetables are tossed in the mixture. Sometimes I vary this recipe by adding fresh tomato wedges about 10 minutes before the dish is done. Serve it with roasted chicken, fish, or meat. I like to serve this on Thanksgiving because it goes together so quickly and is easy to bake along with the turkey.
Ingredients
- 6 orred-skinned potatoes, washed
- 2 medium zucchini
- 3 cloves garlic, peeled
- Leaves from 2 sprigs fresh rosemary, or 1 tablespoon dried
- 1/2 teaspoon fine sea salt
- 1/2 cup Extra-Virgin Olive Oil
- Coarsely ground black pepper to taste
- INGREDIENTS
Directions
- Preheat the oven to 350ºF.
- Cut the potatoes and zucchini into 1-inch chunks, 1/2-inch thick. Put the zucchini in a bowl, cover, and set aside.
- Mince the garlic with the rosemary and sea salt until the mixture is almost a paste. Set aside.
- In a 14- by 9-inch baking dish, mix the olive oil and garlic paste. Add the potatoes and coat well with the mixture. Bake for 30 to 35 minutes, basting frequently with a brush.
- Add the zucchini to the baking dish and toss the vegetables well. Bake an additional 20 to 25 minutes, or until the zucchini are soft but not mushy and the potatoes are golden brown. Sprinkle with pepper and serve immediately
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Comments
Kristen
These were delicious!! I paired them with your Garlic and Oil Sauce Pasta toped with a store bought stuffed chicken breast and the White Wine Sauce in your Spinach Stuffed Chicken Breast. I wanted to make the fresh Garlic Bread but didnt have the time so I bought fresh bread and followed your Roasted Garlic recipe to make my own garlic butter spread with the minced garlic and butter and fresh parsely. Thanks for the great meal ideas!!! My husband couldnt stop telling me how good the entre meal was!
Katherine
I tried this and it turned out quite well. it’s really easy and got me to eat zucchini by rewarding me with the potatoes. I served it with steak and garden fresh steamed green beans.
LisaMarie
The vegetables had good flavor, but I probably could have used half the amount of oil.