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1
Wash 4-6 zucchini and peel 3-4 onions
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2
Slice zucchini horizontally, in strips about .5cm thick & slice the onions in 1.
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3
1 cm strips.
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4
Toss zucchini and onions in a bowl with safflower oil,.
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5
a bit of pepper and a sprinkling of salt until covered with oil.
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6
reheat oven to 400 degrees
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7
Pull out one or two cookie sheets (depending on the quantity of your veggies)and keep in mind that initially, there seems a lot, but they do shrink when cooked.
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8
Line them with foil for easy clean-up and then coat them lightly with oil spray or just brushed on safflower oil.
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9
Pour veggies onto cookie sheet and spread out.
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10
Bake for 15 min, stir/turn veggies
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11
Bake another 15 minute
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12
If the veggies appear cooked but are still a bit pale, broil for 1-2 minutes keeping eye an on them until golden.
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13
As the veggies cool a bit, take 3 cloves of garlic.
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14
Clean and slice them.
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15
(It is useful to slice them in large enough slices so they add flavour but can be removed if someone does not want to eat the raw garlic!
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16
).
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17
Pick some fresh herbs: basil and/or sage work well.
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18
Place cooked vegetables in a glass bowl with lid following this pattern: layer of veggies- herbs & garlic slice - splash of balsamic vinegar- dash of salt
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19
Continue that layering system until all of the veggies are in the bowl.
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20
Refrigerate for 2-3 hours or overnight in order to enjoy the full flavour!
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21
Gently stir before serving.
