Tomato-Thyme Roasted Squash or Zucchini With Fennel

KateL's Note:

Entered for safe-keeping. From First, 1/26/09. Suggested side with Minted Gremolata Halibut, Tea-Scented Orzo, and Feta-Stuffed Cucumber Salad.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 ½ lbs zucchini or 1 ½ 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.

Reviews

[looneytunesfan]

What a great way to use up my excess zucchini & tomatoes. Thank you

[Elmotoo]

Fabuloso! This was just yummy. There were plenty of leftovers (only 3 of us eating, lol) so I made a frittata out of the remaining roasted veggies. ;) Made for Veg*n Swap 7/09.