Healthy Vegan - Oven Baked Lemon Zucchini and New Potato Salad

This is a simple oven baked potato salad making the most of home-grown zucchini. 

 Zucchini aka Courgettes in the UK as you all know are pretty bland and that is the reason I doused these with some zingy lemony oil.  


This Oven Baked Lemon Zucchini and New Potato Salad was served as part of a light buffet style meal. 
I am sharing this simple Oven Baked Lemon Zucchini and New Potato Salad with Kahakai Kitchen.  
Lemon Zucchini and New Potato Salad
Serves 4
Ingredients
4 tablespoons olive oil
Juice of 2 large lemons
Handful o f fresh mint, minced

Salt and pepper to taste
500grams new potatoes, (optional parboiled and )sliced in half
4 courgettes, sliced into bite size chunks
1 large red onion, cut into 6 wedges
4 cloves of garlic, still in papery skin
Method
In a bowl, whisk together the olive oil, lemon juice, mint and season to taste.
Then stir in the chopped vegetables.
Transfer to a large baking dish and roast in over for 35 - 40 minutes or until vegetables are tender, turning half-way through the cooking.

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