Recipe: Zucchini Chunks with Citrus and Mint (roasted)

ZUCCHINI CHUNKS WITH CITRUS AND MINT

4 to 5 zucchini (2 pounds), trimmed, quartered lengthwise, and cut across into 1-1/2-inch-long chunks
1 tablespoon canola or other neutral oil
1 teaspoon kosher salt, plus 1/2 teaspoon, optional
2 tablespoons fresh orange juice
2 teaspoons fresh lemon juice
2 tablespoons chopped (medium fine) fresh mint leaves
Freshly ground black pepper to taste

Place rack in center of oven. Heat oven to 500 degrees F.

Place zucchini chunks in a 14-by-12-by-2-inch roasting pan. Toss with the oil and 1 teaspoon of salt.

Roast 10 minutes. Shake pan vigorously to move pieces around. Roast 10 minutes more. If not planning to serve immediately, roast for a slightly shorter period, as the retained heat continues to cook the zucchini chunks, making them soft and mushy.

Transfer zucchini and roasting liquid to a medium-size bowl. Add orange juice, lemon juice, mint, and black pepper. Stir to combine. Taste and add the remaining salt, if using.

Servings: 4 as a side dish
Source: Roasting: A Simple Art by Barbara Kafka and Maria Robledo