1 large zucchini, cut into 3 / 4 -
inch thick coins 1/4 cup extra-virgin olive oil couple pinches of fine grain sea salt
12 spears of thick asparagus, sliced into 1 / 4 -
inch thick coins 5 - 6 broccolini (or broccoli) florets, trimmed and cut into bite - sized pieces
Clean the beets (peeling is optional), and cut into 1 / 4 -
inch thick coins (if beets are big, cut in half first).
Not exact matches
Peel the eggplant and slice into
coins about 1/2
inch thick.
Remove the dough from the refrigerator and slice it in
coins about 1/4
inch thick.
Slice the green onions into 1/4 -
inch -
thick coins, discarding the bulbs.
slice squash into
coins about a quarter of an
inch thick.
Slice the potatoes lengthways or alternatively in to
thick «
coins» (about 1
inch thick is a nice size), depending on the size of the potato and your personal preference.
Cut the peeled stems into 1/4 -
inch -
thick coins.