Roasted Zucchini Spears with Mint - SippitySup

Ingredients

• 1 pound baby zucchini (6 to 8‑inches) cut in quarters lengthwise
• ¼ cup olive oil
• salt and pepper, as needed
• ¼ cup mint leaves, chopped
• Mardi@eatlivetravelwrite 6 /22/2011 @ 6:23 am Lovely post Jean — it’s so great to read everyone’s memories here on Greg’s blog 🙂 Reply
• Lori Lynn 6 /19/2011 @ 3:25 am YAY for summer and summer memories. Thanks for the introduction to maja blanca. LL Reply
• Joan Nova 6 /18/2011 @ 1:20 pm A lovely memory, beautifully told, and an interesting dessert. Greg made a good pick to guest post. Reply
• Bianca @ Confessions of a Chocoholic 6 /18/2011 @ 1:00 pm Loved reading these memories of the Philippines! I love maja blanca too! Reply