Recipe: Oven-Roasted Potatoes and Zucchini with Garlic (Mary Ann Esposito)

OVEN-ROASTED POTATOES AND ZUCCHINI WITH GARLIC

7 medium red-skin potatoes
2 medium zucchini
3 cloves garlic, peeled
Leaves from 2 sprigs fresh rosemary (or 1 tbsp dried)
1/2 teaspoon fine sea salt
1/2 cup olive oil
Coarsely ground black pepper

Preheat oven to 350 degrees F.

Cut potatoes and zucchini into 1-inch-long chunks, 1/2-inch thick. Place zucchini in bowl and cover with plastic wrap; set aside.

Mince garlic with rosemary and sea salt until mixture is almost a paste. Combine garlic paste with olive oil in 14x9-inch baking dish. Add potatoes and coat well with mixture.

Roast potatoes 30 to 35 minutes, turning once or twice with metal spatula during roasting.

Add zucchini to baking dish and toss vegetables well. Return pan to oven and roast another 20 to 25 minutes, or until zucchini is soft but not mushy and potatoes are golden brown. Sprinkle with pepper and serve immediately.

Makes 4 servings
Source: Nella Cucina by Mary Ann Esposito