Carrots and zucchini are like trump cards for recipes. They are tasty and healthy and I always try to have them in the refrigerator because they can embellish whatever dish you are making, like pasta or a soufflé, or serve as a side for meat or fish.
I have to admit that I love them when they are fried in olive oil or butter or even both (but honestly I’m trying to stay away from that).
So here is my super easy and fast cooking technique. First of all Roberto prefers the smaller and thinner carrots and zucchini for their richer taste; also the seeds in the zucchini are smaller. I have to admit that he does have a point. After a quality selection at the supermarket I simply lay the sliced vegetables on a baking pan and dress them with a little bit of extra virgin olive oil, salt, fresh ground pepper and rosemary. Bake until they start to turn brown and enjoy with your favorite entrée.