Roasted Zucchini and Portobello Bundles

You of course can use any mushroom you like and can grill instead of roast depending upon the season.

Ingredients:

4 zucchini cut into 4 spears

2 Portobello mushrooms, sliced into 1/2-inch slices

4 scallions

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Preheat oven to 400 degrees F.

Directions:

Place zucchini, Portobello and scallions on a baking sheet. 

Drizzle with oil and sprinkle with salt and pepper and remove scallions. 

Roast zucchini and Portobello for another 10 minutes, until tender, then add scallions for another 5 minutes. 

Wrap 2 spears of zucchini and 2 Portobello spears with 1 scallion and tie them together to form a bundle.

Recipes are complementary from Chef Jodi Abel, cookbook author, chef and owner of LaJollaCooks4U.

Lajollacooks4u is a unique cooking event company and specializes in team building cooking programs and special events cooking parties. Chef Jodi recently released virtual cooking programs.

Chef Jodi specializes in California cuisine and likes to use what is Fresh and in season season and grown locally. She is a big fan of our farm boxes. For more information on her cooking programs and recipes please visit her website www.lajollacooks4u.com