I love Martha Stewart recipes.
The recipe below is from Martha Stewart's "60 Days of Summer" magazine, pg. 117. It's a healthy, simple, and flavorful vegetable side dish. It exceeded my expectations, even though I did not have two of the ingredients.
Step 1: Pre-heat oven to 475. On two large rimmed baking sheets, toss 3 zucchini, thinly sliced lengthwise, with 2 tbls extra-virgin olive oil; season with coarse salt and ground pepper. Roast until zucchini are tender and undersides are browned, 10-15 minutes.
Step 2: On a serving plate, sprinkle zucchini with 1 minced garlic clove and drizzle with 2 tbs oil and 1 tbs white-wine vinegar. Let stand 1 hour (or refrigerate, up to overnight; bring to room temperature before serving). To serve, sprinkle with 2 tbs fresh mint leaves, torn. (4 servings)