57
Broiled Zucchini Slices Balsamic Glazed Carrots
Serves: 12
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon fresh rosemary,
roughly chopped
⅛ teaspoon black pepper
⅛ teaspoon salt
3 zucchinis or yellow squashes, cut
lengthwise into ¼-inch slices
Directions:
1. In 9-inch fry pan, cook garlic in
hot oil over Medium (275°F) heat
for 30 seconds or until fragrant.
2. Stir in rosemary, pepper and salt.
3. Drizzle mixture over zucchini;
toss to coat.
4. Arrange zucchini on 3-inch rack.
5. Cook at 350°F for 8-10 minutes
per side.
Serves: 6
1 pound fresh carrots, washed
and cut into thin round slices
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
Directions:
1. Place all ingredients in bowl and
add carrots.
2. Season with salt and pepper.
3. Place in oven-safe dish on
1-inch rack.
4. Cook at 350°F for 11-12 minutes.
5. Stir carrots and continue cooking
at 350°F for 2 minutes.
57
Vegetables
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