Tomato-Thyme Roasted Squash |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
1 1/2 pound(s) yellow squash cut into 1/2 in slices |
1 medium bulb(s) fennel trimmed & sliced |
3 medium garlic cloves peeled & sliced |
2 tablespoon(s) olive oil |
4 sprig(s) fresh thyme |
2 small tomatoes seeded/chopped |
Directions:
1. Heat oven to 450*F. In large bowl, combine squash, fennel, garlic and olive oil. Season with salt and pepper, if desired. Arrange vegetables in single layer on 2 foil lined greased baking sheets. Top with thyme sprigs. Roast 12 minutes, or until vegetables are tender, adding chopped tomatoes during last 2 minutes. Arrange vegetables on serving platter.
|
|