Zucchini Salad - zucchini

Method

• Wash 4-6 zucchini and peel 3-4 onions
• Slice zucchini horizontally, in strips about .5cm thick & slice the onions in 1.
• 1 cm strips.
• Toss zucchini and onions in a bowl with safflower oil,.
• a bit of pepper and a sprinkling of salt until covered with oil.
• reheat oven to 400 degrees
• Pull out one or two cookie sheets (depending on the quantity of your veggies)and keep in mind that initially, there seems a lot, but they do shrink when cooked.
• Line them with foil for easy clean-up and then coat them lightly with oil spray or just brushed on safflower oil.
• Pour veggies onto cookie sheet and spread out.
• Bake for 15 min, stir/turn veggies
• Bake another 15 minute
• If the veggies appear cooked but are still a bit pale, broil for 1-2 minutes keeping eye an on them until golden.
• As the veggies cool a bit, take 3 cloves of garlic.
• Clean and slice them.
• (It is useful to slice them in large enough slices so they add flavour but can be removed if someone does not want to eat the raw garlic!
• ).
• Pick some fresh herbs: basil and/or sage work well.
• Place cooked vegetables in a glass bowl with lid following this pattern: layer of veggies- herbs & garlic slice - splash of balsamic vinegar- dash of salt
• Continue that layering system until all of the veggies are in the bowl.
• Refrigerate for 2-3 hours or overnight in order to enjoy the full flavour!
• Gently stir before serving.