Oven-Roasted Potatoes and Zucchini with Garlic
| Yield: | 4 Servings |
| Categories: | Vegetables, Potatoes |
| 7 | md | Red-skin potatoes; washed |
| 2 | md | Zucchini |
| 3 | Cloves garlic; peeled | |
| Leaves from 2 sprigs fresh rosemary or 1 tbsp dried | ||
| 1/2 | ts | Fine sea salt |
| 1/2 | c | Olive oil |
| Coarsely ground black pepper |
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