Balsamic Roasted Zucchini

All you people who don’t like vegetables, I’m talking to you: eat your vegetables! I promise you won’t burst into a million flames or instantly disintegrate or turn into a giant green monster with brussel sprout eyes and carrot nub fingers. Vegetables can be delicious, I tell you. And no, you don’t have to drown them in butter, cheese or ranch dressing. And you definitely don’t have to deep fry them.

Here’s an easy way to achieve veggie deliciousness with just three ingredients - garlic, balsamic vinegar and olive oil. (Plus salt and pepper, but hey, those are a given with any savory recipe.) And it’s not just limited to zucchini. Give this a go with brussels sprouts, asparagus, squash or cauliflower. Don’t believe me? Well, the truth is that I never enjoyed eating vegetables until I discovered new ways of preparing them. There’s more to healthy cooking than just steaming or grilling. If you’re not a vegetable person yet, this just might turn you into one. 

You will need:

• 2 zucchinis, cut into narrow wedges (or another vegetable of your choosing)
• 2 garlic cloves, minced
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• kosher salt & pepper to taste

Preheat your oven to 425 degrees. In a bowl, toss the vegetables, garlic, balsamic vinegar and olive oil together. Pour everything out onto a non-stick baking sheet and arrange in a single layer. Then add kosher salt and pepper to taste and bake for 35-45 minutes until tender. 

Easy, right? The garlic and balsamic will give you the right balance of savory and sweet to bring out the flavor of the vegetables. I used zucchini because they’re in season right now. This is a good side dish, or a snack on its own!