Broiled zucchini with herbs
2 -4
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 2 | Garlic cloves; minced or pressed | |
| 2 | tablespoons | Fresh lemon juice |
| ¼ | cup | Finely chopped fresh parsley |
| ½ | cup | Finely chopped scallions |
| 1 | teaspoon | Minced fresh mint leaves |
| ½ | teaspoon | Dried thyme |
| 1 | dash | Salt |
| ¼ | teaspoon | Black pepper |
| 5 | cups | Sliced zucchini( sliced on severe diagonal) |
| 1 | Tomato cut in wedges | |
Directions
>From Moosewood Low Fat Favorites Preheat broiler. In large bowl, whisk together the olive oil, garlic, lemon juice, parsley, scallions, mint, thyme, salt and pepper. Toss zucchini and tomato with mixture until evenly coated. Can sit in refrigerator at this point. Place vegetables on baking sheet and broil for 8-10 minutes or until zucchini just tender. Serve immediately. Posted to JEWISH-FOOD digest V97 #225 by Gary Wind MD <gwind@...> on Aug 3, 1997