The cover of the Food & Wine section June 27 will feature pancakes. Inside, you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes visit www.tri-cityherald.com/lifestyles/food/.
Garlic Roasted Potatoes And Zucchini
Ingredients
Olive oil spray
3/4 pound red potatoes
1/2 pound zucchini
2 medium garlic cloves, crushed
2 teaspoons olive oil
Salt and freshly ground black pepper Instructions
Line a baking tray with foil and spray with olive oil spray. Wash potatoes, do not peel. Slice about 1/2-inch thick. Slice zucchini about 1/2-inch thick. Mix garlic and olive oil together on the baking sheet. Add the potatoes and zucchini and toss to coat. Spread potatoes and zucchini over the sheet to form one layer. Place under the broiler for 10 minutes. Remove and turn over potatoes and zucchini. Return to boiler for 5 minutes. Remove tray to lower shelf for about 5 minutes while steak cooks on upper shelf. Makes 2 servings.
Per serving: 210 calories, (26 percent of calories from fat), 5.9 g fat, ( 0.9 g saturated fat), no cholesterol, 5.3 g protein, 35.4 g carbohydrate, 3.3 g fiber, 15 mg sodium. From: MCT Information Services
