Roasted Zucchini Italian Style

6-7 zucchini (around 750g)
4 tablespoons/80ml. olive oil
Salt and black pepper
3 teaspoons/15ml balsamic condiment, red wine vinegar or white wine condiment

Preheat oven to 170C/340F and line 2 baking trays with parchment. Top and tail the zucchini and then cut into large pieces (they will shrink a lot). I basically cut one down the centre and then cut into 1cm/half inch pieces. Toss in olive oil and salt. Roast for 30 minutes, then turn over and roast for another 30 minutes.

Turn over again-you will cook it this for another 20-30 minutes. Don't be afraid for the zucchini to become mushy and soft. It will caramelise, some bits will be dark and they're also delicious. Cool for 10 minutes and then toss with balsamic or red or white wine vinegar condiment.

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