I love this side dish year round. But when my summer time herb garden overfloweth, I love it even more.
2 T. Balsamic Vinegar
2 T. Lemon Juice
¼ c. EVOO
2 T. Fresh Thyme Leaves, chopped – may sub. Oregano
1 clove Garlic, minced
Salt & Pepper
1½ lbs. Zucchini Squash, sliced on an angle
Combine vinegar, lemon juice, EVOO, thyme, garlic, salt & pepper in a bowl.
Add zucchini & coat thoroughly.
Let stand at room temperature for 3 hours.
Grill or roast in a 400° oven for 20 minutes (until tender crisp).
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.
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