Preheat oven to 450* F.
2 medium-sized zucchini, quartered and cut into 3" long spears.
Combine 1/4 cup olive oil, 1-2 cloves minced garlic, freshly ground salt & pepper in small bowl.
Cut zucchini into spears.
Dip spears into olive oil mixture to coat.
Arrange on baking pan with sides (to prevent olive oil from dripping while roasting).
Bake 15-30 minutes until tender and lightly browned.
Transfer to a serving plate and drizzle with a fine quality balsamic vinegar.
Serve hot.
ps - Good on the grill too!
(above photo taken before roasting)