It’s that time of year when the grills are heating up with yumminess.  I promised I would be sharing my favorites and some new summery side dishes.  This past week when Chris was grilling hamburgers we thought it was no better time to create a french fry substitute.  In about 25 minutes, I created zucchini fries that were devoured without any guilt.  This recipe is versatile and can compliment any meal.  It’s like a Choose Your Own Adventure in the kitchen.  You pick the veggies and seasonings.  Could it be any easier?  Eat your veggies! -Amanda

Zucchini Fries

Choose your Veggies– Zucchini, Carrots, Bell Peppers, Squash (you get the idea)
Choose your Seasonings– Always start with pepper and sea salt.  Just stick with one extra seasoning to make sure your veggies don’t come out crazy! Need some ideas: paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage.  You can also use premixed spice blends like Spike, Italian, Mexican, Old Bay.

Cut your veggies into 3-inch sticks.  Try to keep the same thickness to help even out cooking.
Now it’s time to play with your seasonings.  Start with pepper and easy on the sea salt.  Then get creative with a seasoning that excites your palate or compliments the main dish you have planned.  This time I used freshly ground pepper, sea salt and Spike (a favorite premixed spice blend).
Lightly toss your veggie with olive oil (not too much) and the herbs and spices.
Spread your seasoned veggies over a baking sheet that is lined with parchment paper and a light layer of olive oil.  Bake at 425 degrees for about 20 minutes (flipping halfway through) or until golden and slightly browned at the edges.