Roasted Zucchini with Chili-Mint Vinaigrette
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Bevi August 10, 2011
This looks fabulous. I love the Canal House Cookbook series and hope they get a place in the Piglet contest this year.
mainlinebooker August 10, 2011
if you didn't want to use oil, any recommendations?
Merrill S. August 10, 2011
Without some oil to balance it, the vinegar will be overwhelming -- and the zucchini will be dry. You could scale back the amount of the vinaigrette you use if you're concerned about calories.
dymnyno August 9, 2011
I do a version of this that also includes besides mint and chili, fresh oregano annd fresh basil and a scant amount of olive oil. It's one of my high rotation veggies. It's a weekly battle to keep up with my zucchini crop!
la D. August 9, 2011
What a simple but beautiful recipe! This year I'm especially in love with squash and zucchini (probably because I have a garden for the first time and they are so easy to grow). Lovely!
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