Tomato-Thyme Roasted Squash or Zucchini With Fennel

Total Time
25mins
Prep 10 mins
Cook 15 mins

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

Ingredients Nutrition

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

(2)
Most Helpful

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

looneytunesfan August 09, 2009

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.

Elmotoo July 28, 2009

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