2 garlic cloves, finely chopped
1 teaspoon honey
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
4 medium zucchini, trimmed and quartered lengthwise
6 large tomatoes, quartered
Preheat oven to 375º. To make vinaigrette, combine vinegar, garlic, chili powder, honey and salt and pepper (to taste) in a small bowl. Slowly whisk in oil until blended.
Place zucchini slices on a lightly oiled baking sheet. Bake until zucchini are tender (about 20 minutes). Divide zucchini and tomatoes among 6 salad plates and drizzle with vinaigrette.
Fabian, L. (2012, August). Taste of Live. “Bumper Crop”, page 23.