Dinner turned out quite nice and I would like to share some recipes
(along with another vegetable experiment)...
Here goes NUMBER 10 Roasted Rosemary Potatoes and NUMBER 11 Grilled Zuchinni and Squash...
Roasted Rosemary Potatoes
Laura (Number 10)
Servings 4
Ingredients
2 russet baking potatoes
2 tablespoons of olive oil
Kosher Salt and Pepper (to taste)
rosemary (fresh or in jar)
Preparation
Clean potato skin and rosemary (if fresh from the garden) and dry
Line baking pan with foil (for easy clean-up)
Preheat oven to 450
Directions
Half the potato and cut into wedges
Lay potatoes in a baking pan
Sprinkle potatoes with olive oil
Sprinkle rosemary
Kosher salt and pepper to taste
Put in oven for 20 minutes
(then check and remove or adjust time depending on how crispy you like your potatoes)
Here is another veggie I experimented with last week NUMBER 9
Grilled Zucchini and Squash
Laura (Number 11)
Ingredients
One Yellow Squash
One Zucchini
2 tablespoons Honey Mustard Dressing
Salt and Pepper (to taste)
Preparation
Thinly slice vegetables
Directions
Toss vegetables in dressing, salt, and pepper to lightly coat
Place ribbed griddle on medium
(you can use a flat griddle, I just like the look of the ribbed grill)
Cook for 5 minutes, flip and cook for 5 minutes
Here are some pictures of the grilled zuchinni and squash....
Happy Cooking!
Laura
***Edited on April 13 to correctly reflect these recipes as 10 and 11
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