Tuesday, September 1, 2009

Italian-inspired Salad

For dinner I made a salad with sliced black olives, roasted zucchini, tomatoes and artichoke tapenade (available at Costco) topped with an Italian dressing. The key point is to roast the zucchini because it really takes on a different taste than when it is raw. I sliced the zucchini and coated it with olive oil cooking spray, sprinkled some salt and pepper on top and put it in the oven at 350 degrees Farenheit for about 20 minutes. About halfway through, so about 10 minutes, I flipped them over to prevent one side from cooking more than the other.

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