Recipe of the Day - June 17 (roasted zucchini spears)
 

Basic Roasted Zucchini Spears

Ingredients
2 medium-sized zucchini, halved and cut into 3-inch-long spears
1 clove of garlic, minced (optional)
2 tablespoons extra virgin olive oil or any herb-flavored oil
Salt and freshly ground black papper
Balsamic vinegar

Preparation
Prehead the oven to 450 F. Lightly oil a baking sheet.

If you are using the garlic, combine it with the oil in a small bowl. Arrange the zucchini skin-side down on the roasting pan. Lightly brush the cut sides with the oil and sprinkle generously with salt and pepper.

Roast for about 15 minutes, until the squash are tender and lightly browned.

Transfer the squash to a serving plate. Drizzle with the balsamic vinegar. Serve hot.