All vegetables have a wonderful flavor when roasted. This is because the roasting process brings the natural sugar in the vegetables so that they wonderfully caramelized and golden. I love this dish in the summer when zucchini are plentiful.
Since zucchini is relatively liquid and take longer to cook potatoes, it is best to cut the potatoes into small pieces (half an inch) and roast them first hand. An alternative is to use the very small new potatoes. If you do not already half inches in size, harvest.
Do not miss: Zucchini Recipes
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