• 2 1/2 pounds zucchini
• 4 fluid ounces extra virgin olive oil
• 1 tablespoon garlic, chopped
• 2 teaspoons sea salt
• 1/2 teaspoon crushed red pepper
• 1 cup balsamic vinegar

• Balsamic reduction
• 6-8 mint leaves (optional)

Preheat your CBO oven as instructed in the "User‚Äôs Manual.‚Äù When cooking, oven should be about 400°F to 425°F.

In small sauce pan, bring 1 cup of balsamic vinegar to a boil and boil over high heat until reduced by half. Cool and set aside. Wash and dry zucchini, trim ends, then slice into 3/8-inch thick rounds. Place zucchini in a large bowl and add oil, garlic, salt and crushed red pepper. Toss well. Arrange zucchini slices in a single layer on a large baking sheet and roast until the edges start to brown; about 20 minutes. Let cool on the baking sheet at room temperature. Place zucchini on a serving platter. Drizzle with the balsamic reduction and decorate with mint leaves.