roasting zucchini

[Guest guest]

Hi Dona, I do it very simply to be honest. I cut the ends off but leave it whole

so it's melt-in-the-mouth and soft and very juicy when you cut into it. Then

simply lay it onto baking foil and season it with rock salt and lots of cracked

pepper. Finally, a nice drizzle of extra virgin olive oil, and seal it into a

foil parcel. Try to wrap it into a shape leaving room above the zucchini for the

steam to circulate; I do this by just folding the two ends up above the top then

folding each side in to seal it (make it well sealed to keep everything in).

Then it's simply a case of roasting it at either 190C/375F/Gas Mark 5 or

200C/400F/Gas Mark 6. Just depends what else I have in my oven at the time, but

keep the temperature between 350-425F. Too hot and the vegetable loses its

lovely juices, and too cool and it's a little hard and undercooked. It usually

needs about 40 to 45 minutes at 450F, but this depends how large the zucchini

is, little ones won't need nearly as long.

Once it's out of the oven, slice it on the plates. The juices pour out. Pour the

remaining juices, cracked pepper and olive oil (from the foil bag you made) over

the top.

Let it cool to room temperature to use as part of a salad or a mezze, or serve

it with the olive oil juices, piping hot on a bed of rice or bulgar wheat with

whatever protein you're having. It's so simple but it's so good!

Charlotte

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> Charlotte - please detail how you prepare the zucchini mentioned below.