Marinated Zucchini with Mint

• 3 zucchini, thinly sliced lengthwise
• 1/4 cup olive oil
• Coarse salt and ground pepper
• 1 garlic clove, minced
• 1 tablespoon white-wine vinegar
• 2 tablespoons fresh mint leaves, torn

1. Preheat oven to 475F.
2. On two large rimmed baking sheets, toss zucchini with 2 tablespoons oil; season with salt and pepper.
3. Roast in a single layer until tender and undersides are browned, 10 to 15 minutes.
4. Transfer zucchini to a serving plate.
5. Sprinkle with garlic, and drizzle with remaining 2 tablespoons oil and the vinegar.
6. Let stand 1 hour (or refrigerate, covered, up to overnight).
7. Serve at room temperature, topped with mint.
8. (Per Serving)
9. Calories: 151
10. Fat: 14.3g (2g Saturated Fat)
11. Protein: 1.9g
12. Carbohydrates: 5.3g
13. Fiber: 1.7g

zucchini, olive oil, salt, garlic, whitewine vinegar, mint

Taken from www.epicurious.com/recipes/food/views/marinated-zucchini-with-mint-387636 (may not work)