Oven Roasted Cucumbers - Heart-Healthy

Ingredients

6 cucumbers, about 8- inches long

2 tablespoons white wine vinegar

1 1/2 teaspoons salt

1/8 teaspoon sugar

3 tablespoons extra virgin olive oil

1/2 teaspoon dried dill

4 tablespoons minced green onions

1/8 teaspoon freshly ground black pepper

Preparation

Peel the cucumbers, cut in half lengthwise, and scoop out the seeds with a spoon.

Cut into lengthwise strips about 1/8-inch wide, and then cut the strips into 2-inch pieces.

Toss the cucumber pieces in a bowl with the vinegar, salt, and sugar. Let stand for at least 30 minutes or for several hours.

Drain, and pat dry with a towel.

Preheat oven to 350 degrees F.

Toss the cucumbers in a baking dish with the olive oil, herbs, onions and pepper.

Bake uncovered in the middle of the preheated oven for about 1 hour, tossing 2 or 3 times to prevent sticking. Cucumbers are done when tender, but still retain a suggestion of crispness and texture.

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About

This is Julia Child's recipe from "Mastering the Art of French Cooking" with olive oil substituted for butter. May her legacy be eternal, and we should all have such a triumphant life. Julie Powell's anecdotal account of the recipe in "Julie and Julia" made me just have to try this, and "The Mediterranean Diet Cookbook" inspired me to take it that one step further. The cucumbers taste like fabulous oven roasted pickles and the butter is neither to be mourned or missed.