Hopefully you're not all sick of limes since I made this vegetable to go with our Grilled Chicken and Twice Baked Lime Sweet Potatoes! Again, adding citrus to roasted vegetables just taste so darn good I can't help myself, and these were no exception. :)
Lime Roasted Zucchini & Shallots
2 Small to Medium Zucchini, washed
1/2 c. Shallots, chopped
1 Lime, zest and juice
1 tsp. The Spice and Tea Exchange Lime Frost Sea Salt
1/2 tsp. Fresh Ground Black Pepper
1 tbsp. Extra Virgin Olive Oil
Cut of the ends of the zucchini, cut in half lengthwise then cut into 1/4" half moons and add to a bowl. Next, add the shallots, lime zest and juice, salt, pepper and oil and mix well. Place on a baking sheet and bake at 425 degrees for 15-20 minutes; turning halfway. Serves 4.
Points+=1pt.
Enjoy!
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2 Small to Medium Zucchini, washed
1/2 c. Shallots, chopped
1 Lime, zest and juice
1 tsp. The Spice and Tea Exchange Lime Frost Sea Salt
1/2 tsp. Fresh Ground Black Pepper
1 tbsp. Extra Virgin Olive Oil
Cut of the ends of the zucchini, cut in half lengthwise then cut into 1/4" half moons and add to a bowl. Next, add the shallots, lime zest and juice, salt, pepper and oil and mix well. Place on a baking sheet and bake at 425 degrees for 15-20 minutes; turning halfway. Serves 4.
Points+=1pt.
Enjoy!
This looks fantastic! I love zucchini and they have such a mild flavor, that any flavor that you add to them just pops. So I'm sure these have great flavor!
ReplyDeleteThanks Lisa, the lime did give it a nice flavor. :)
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