Description
A delicious side dish of roasted zucchini and mushrooms, perfect for any meal.
Ingredients
Scale
- 2 large zucchini, washed and sliced 1-inch thick
- 10 large white button mushrooms, washed and quartered
- 2 tablespoons minced garlic
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 425 degrees F.
- Wash the outside skins of the zucchini to remove any excess dirt, dry; then slice into 1-thick rounds.
- Rinse the dirt from the mushrooms; then quarter them.
- Add the zucchini, mushrooms and garlic to a medium bowl.
- In a separate small bowl whisk the oil, vinegar, salt and pepper; then pour over the vegetables.
- Mix well to coat the vegetables; then place on a baking sheet and bake for 15-20 minutes, turning halfway.
Notes
- Ensure zucchini is firm and free of blemishes.
- Feel free to add herbs like thyme or rosemary for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg