A simple summer aside which dwells well with grilled meats. A delectable subordinate, sort of.

ROASTED ZUCCHINI WITH HERBES DE PROVENCE

4 zucchinis, sliced lengthwise in half
Extra virgin olive oil
Sea salt and freshly ground pepper
1-2 T herbes de provence

Parmigiano reggiano, grated

Preheat oven to 450 F

Brush olive oil over both sides of the zucchini slices. Season with salt, pepper and
herbes de provence on both sides. Align the zucchini pieces in a baking dish, flesh side up.

Roast 8 to 10 minutes, until tender and lightly golden brown. During the last minute or so, top with grated parmigiano reggiano.

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