Recipe by jrh143
"I invented this recipe out of a need for a way to use the surplus cucumbers from a friend's garden this summer. I had never heard of someone roasting cucumbers, and a quick internet search turned up nothing, so I thought it would make an interesting culinary experiment. As it turned out, though, I discovered a new family favorite! This fast and easy recipe makes a great side dish for any occasion. Great with chicken or steak! I've even eaten it by itself for a light lunch. What more could you ask for?"
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olive oil cooking spray
butter, cut into small chunks
cucumber - peeled, seeded, and cut lengthwise into spears
sweet onion (such as Vidalia®), cut in half and sliced
chopped fresh basil
chopped fresh parsley
chopped fresh cilantro
chopped fresh mint
Very good! I have never had warm cucumbers before, but it is just too cold right now so I decided to give these a try and am glad I did! I didn't have olive oil spray, so I brushed olive oil on the pan and used coconut oil spray on top of everything. I feel like the fresh herbs lost most of their flavor being in the oven so long, so next time I might add them when I turn everything. Also, needs a bit of salt, not a lot. Thanks for making up this unique recipe and sharing with us!
Thanks,JRH143 for this recipe. A neighbor gave me an abundance of cucumbers and I've made all the pickles I wanted. I also froze cucumbers for a sweet/sour pork recipe so I was looking for something different. I didn't have a Vidalia onion so just used a yellow one plus one green onion. Other than that, I followed the recipe exactly including all the fresh herbs. All of the herbs were great and the cilantro was a must. Delicious. I'll be making this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Cucumbers and Onions with Fresh Herbs
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 54
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