Get last slice of summer with roasted zucchini

I’ve been craving getting to play around with fresh vegetables in my kitchen lately. It must be something about fall being right on the horizon that’s making me want to grasp the last bits of summer gardens.

When I came into possession of a few zucchini this week, I was excited to try a very simple preparation for it that I found online. It was delicious and perfectly satisfied my craving.

This recipe was on the website “CookPad” and was written by LaTra Guerra. You can find it at https://cookpad.com/us/recipes/346791-roasted-zucchini-and-red-potatoes. I adjusted the seasoning and the cooking procedure for my version.

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Roasted Potatoes and Zucchini

Ingredients

6 small red potatoes

2 medium-sized zucchini

1 tablespoon extra virgin olive oil

2 tablespoons butter, melted

1 teaspoon garlic salt

1 teaspoon dry basil

1 teaspoon oregano

1/4 teaspoon cayenne pepper

black pepper to taste

Directions

Cut the potatoes into one-inch pieces.

In a pot, boil the potatoes for about 10 minutes or until tender when poked with a fork.

While the potatoes cook, slice the zucchini into 1/2-inch thick half circles and line a rimmed baking sheet with aluminum foil for easy cleanup and set it aside.

Preheat the oven to 450 degrees.

In a large bowl, combine the spices and the butter and olive oil. When the potatoes are ready, drain them well and put them and the zucchini into the bowl and stir to coat the vegetables well.

Spread them out as evenly as possible on the baking sheet.

Roast the vegetables for about 20 minutes. Stir the vegetables and check for tenderness. If they’re not quite to your liking, put them in for another 10 to 20 minutes until they are.

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You could also use yellow potatoes or Russets if you like for this recipe. You may just have to adjust your cooking time a bit. Yellow potatoes seem to cook much quicker than red, and Russets seem to take a bit more time.

I had plenty of leftovers, too, and it reheated well for my lunch for a few days.

I also thought I’d mention that I peeled my zucchini because the skin had quite a few damaged spots, but you definitely wouldn’t need to do that at all, and I certainly didn’t peel my potatoes, because I’m a big fan of potato skin.

Even though the weather was a bit cooler this week, I think I still have time to snag some fresh veggies before it’s too late. Of course, it’s almost winter squash and pumpkin weather, so I don’t have too much to complain about.

Lindsey Young is managing editor of The Clarion, the Kansas Publishing Ventures newspaper in Andale. She can be reached at lindseyclarion@gmail.com.