Easy Zucchini Salad Jacques Pepin

Yield 6 servings Time 12 minutes

This exquisitely simple recipe from Jacques Pépin first appeared in The Times in 1991, and couldn't be easier. The zucchini is gently roasted until tender, then tossed with salt, pepper, white wine vinegar and oil. It's the perfect treatment for almost any summer squash.

Ingredients

2 medium zucchini (about 1 1/2 pounds total)
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons white wine vinegar
4 tablespoons corn or safflower oil

Preparation

Preheat oven to 400 degrees.
Wash the zucchini, trim and discard the ends, and cut crosswise into 1/4-inch thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle them with the salt. Place in oven for 5 to 7 minutes, until they soften slightly.
Transfer the rounds to a bowl and toss them lightly with the pepper, vinegar and oil. Serve immediately.