Roasted Balsamic Radishes and Zucchini Slices

Sometimes you have leftover vegetables and you need to use them up before they go bad.  That’s where I found myself today.  With a bunch of radishes and one zucchini to use, I decided roasting them was the way to go.  I have roasted zucchini in the oven before, but I’ve never roasted radishes.  Usually, I eat radishes raw, but as it turns out, they are pretty darn good once roasted.

Roasted Balsamic Radishes and Zucchini Slices

a handful of raw radishes and one zucchini

2 tablespoons olive oil

2 teaspoons balsamic vinegar

salt and pepper to taste

Preheat the oven to 350 degrees.  Cut the zucchini into thin slices and place on a baking sheet.  Mix olive oil, balsamic vinegar, and salt and pepper in a bowl.  Then, add the radishes into the bowl and mix them together until all the radishes are coated.  Place them on the baking sheet and use the left over oil/vinegar mixture to drizzle onto the zucchini slices.  Cook in the oven for 15-20 minutes.  

If you have never had roasted radishes before, I can now recommend it.  They lose a lot of their spiciness, or “bite,” but still maintain a lot of good flavor.  

You can serve this as a side dish (hot or cold) or you can use them for salads.  Chill the roasted radishes and zucchini in the refrigerator, chop them up, and then mix together with some greens, tomatoes, and balsamic dressing.   Done!