Balsamic Roasted Zucchini & Mushrooms

{Guest Post from Carrie’s Experimental Kitchen}

It’s Day 4 of my vacation and Carrie from Carrie’s Experimental Kitchen is such a sweetie … she is tending the kitchen here today. Carrie is a fantabulous cook and great “virtual” friend that I am so pleased to know. And did you know she’s publishing a cookbook? I’m so excited for her!!! This dish that she is sharing is right up my alley … I can’t wait for zucchini season now.

Anyway, without further adieu, here’s Carrie!

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Hi everyone, I’m Carrie behind Carrie’s Experimental Kitchen and I am thrilled and honored to be a guest here today at Sumptuous Spoonfuls! I just LOVE Ann’s blog and the fact that she uses fresh ingredients in her dishes (just like me!), it truly does make the world of difference! I love looking around the kitchen, seeing what I have on hand and creating a meal that is simple yet delicious, whether or not your an experienced chef or a kitchen novice. I have been married for 17 years and am the mother of two girls, ages 15 and 10, who I lovingly refer to as my food testing “guinea pigs”. I reside in a small town in Northwestern NJ and graduated from Johnson & Wales University with a B.S. in Hotel/Restaurant Management. I am also awaiting the release of my first cookbook called “Carrie’s Experimental Kitchen: A Collection of Mediterranean Inspired Family Meals”; which is scheduled to be released in the late summer, early fall of 2012.

And now for the recipe…

Two of my favorite vegetables combined together with garlic and balsamic vinegar make this a must try side dish the next time you’re looking to try something new and easy! I LOVE roasting just about anything, and this was no exception. Just look at the beautiful color and the taste was incredible!

Balsamic Roasted Zucchini & Mushrooms

• 2 Zucchini, washed and sliced into 1/4″ thick slices
• 8-10 Large Mushrooms, rinsed and quartered
• 2 Cloves Garlic, chopped
• 2 tbsp. Extra Virgin Olive Oil
• 1 tbsp. Balsamic Vinegar
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Add the zucchini, mushrooms and garlic to a bowl. In a separate bowl, whisk together the oil, vinegar, salt and pepper and pour over the vegetables. Mix well then place on a baking sheet. Bake at 425 for 15-20 minutes, turning halfway. Serves 4.

*Nutritional Information: Calories 94, Carbs 7g, Fat 8g, Protein 3g

Enjoy!

*Calculations based on ingredients entered into MyFitnessPal and may not be 100% accurate.

Carrie Palladino Farias
Carrie’s Experimental Kitchen

Website: http://www.carriesexperimentalkitchen.blogspot.com
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