The roasted zuchinni and mushrooms are the winners. This recipe is so good. The vinegar gives it a nice zang and the vegies still stay crunchy and moist. a good meal for the family. Packed with proteins and fibre.
http://carriesexperimentalkitchen.blogspot.com.au/2012/05/balsamic-roasted-zucchini-mushrooms.html
Balsamic Roasted Zucchini & Mushrooms
2 Zucchini, washed and sliced into 1/4" thick slices
8-10 Large Mushrooms, rinsed and quartered
2 Cloves Garlic, chopped
2 tbsp. Extra Virgin Olive Oil
1 tbsp. Balsamic Vinegar
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste
Add
the zucchini, mushrooms and garlic to a bowl. In a separate bowl, whisk
together the oil, vinegar, salt and pepper and pour over the
vegetables. Mix well then place on a baking sheet. Bake at 425 for 15-20
minutes, turning halfway. Serves 4.
