Tomato-Thyme Roasted Squash or Zucchini With Fennel |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Entered for safe-keeping. From First, 1/26/09. Suggested side with Minted Gremolata Halibut, Tea-Scented Orzo, and Feta-Stuffed Cucumber Salad. Ingredients:
1 1/2 lbs zucchini or 1 1/2 lbs yellow squash, cut in 1/2-inch slices |
1 medium fennel bulb, trimmed and sliced |
3 medium garlic cloves, peeled and sliced |
2 tablespoons olive oil |
salt, to taste |
pepper, to taste |
4 fresh thyme sprigs |
2 small tomatoes, seeded and chopped |
Directions:
1. Heat oven to 450 degrees Fahrenheit.
2. In large bowl, combine zucchini, fennel, garlic and olive oil. Season with salt and pepper, if desired.
3. Arrange vegetables in single layer on 2 foil-lined baking sheets.
4. Top with thyme sprigs.
5. Roast 12 minutes, or until vegetables are tender, adding chopped tomatoes during last 2 minutes.
6. Arrange vegetables on serving platter.
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