Ingredients

serves 4

　　3 zucchini, thinly sliced lengthwise

　　1/4 cup olive oil

　　Coarse salt and ground pepper

　　1 garlic clove, minced

　　1 tablespoon white-wine vinegar

　　2 tablespoons fresh mint leaves, torn

　　

Step 1

Preheat oven to 475°F. On two large rimmed baking sheets, toss zucchini with 2 tablespoons oil; season with salt and pepper. Roast in a single layer until tender and undersides are browned, 10 to 15 minutes.

　　

Step 2

Transfer zucchini to a serving plate. Sprinkle with garlic, and drizzle with remaining 2 tablespoons oil and the vinegar. Let stand 1 hour (or refrigerate, covered, up to overnight). Serve at room temperature, topped with mint.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 151

　　

Step 5

Fat: 14.3g (2g Saturated Fat)

　　

Step 6

Protein: 1.9g

　　

Step 7

Carbohydrates: 5.3g

　　

Step 8

Fiber: 1.7g

　　Everyday Food: Light