ZUCCHINE ARROSTITE

Another easy side dish to accompany meat or fish. Also great to enrich your lunch sandwiches.

INGREDIENTS:

6 round zucchini (alternatively the traditional long ones will be just as fine - just beware of seeds if you live in the US)
Minced fresh garlic
Fresh mint
Salt
Olive oil
White vine vinegar


Wash the zucchini, remove top and bottom. Slice them thin (a little less than 1/4 of an inch)
and roast them, on both sides, making sure not to overdue it, as they will easily burn.
In a serving dish, make a layer of zucchini. Dress with salt, minced garlic and mint, olive oil and just some sprinkles of vinegar. Make several layers in the same fashion until you run out of zucchini.
You can keep this dish refrigerated for a few days.