A white plate filled with slices of roasted zucchini, olive oil, dark roasted cloves of garlic, and mint.

5 from 1 vote

Roast Zucchini with Vinegar

Zucchini are regarded as cooling so they're nearly always married with warming spices or herbs, such as dill and mint. The distinct flavor of roasted garlic also works perfectly with the tangy zucchini slices.

Prep Time15

Cook Time30

Total Time45

Course: Sides

Cuisine: Lebanese

Servings: to 6 servings

Calories: 131

Ingredients

▢ 4 to 6 medium (21 oz) zucchini*, trimmed and sliced lengthways into 1/2 inch (1 cm) thick strips
▢ 4 cloves of garlic, halved and lightly crushed
▢ 4 tablespoons olive oil
▢ 2 tablespoons cider vinegar, or white-wine or chive blossom vinegar
▢ 2 teaspoons dried mint
▢ Sea salt

US - Metric

Instructions

Preheat the oven to 350°F (180°C).
In a 9-by-13-inch (23-by-33-cm) baking dish, arrange the zucchini slices with the crushed garlic in a single layer. Drizzle the olive oil over the zucchini, and roast until softened and lightly browned, 30 to 40 minutes.
In a small bowl, combine 2 to 3 tablespoons of the cooking liquid with the vinegar and dried mint to make a dressing.
Arrange the baked zucchini on a warmed serving plate. Drizzle the vinegar and mint dressing over the zucchini. Sprinkle generously with salt and serve warm or at room temperature.

Notes

*How long will roast zucchini with vinegar last?

If you end up with leftovers, you can store them for up to a day in the fridge. After that, you'll find that they're just too soggy to be very appetizing anymore. There are a few ways to use those leftovers, though. They can be sliced and added to a salad for an extra little bit of zip. And they can be rewarmed--a quick fry on the stovetop will do wonders for them.

Nutrition