Roasted Zucchini and Onion

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With zucchini squash plentiful during the summer, it seems the perfect time for a recipe featuring this healthy green vegetable.  It is easy, breezy so you don’t have to spend much time preparing or cooking it.

All you need is:

2 zucchini squash washed and cut in half lengthwise, then into thin lengthwise slices, about 1/4 inch wide.
1 medium size onion cut into slices (I used half purple onion and half yellow.)
Extra virgin olive oil
Fresh herbs (I used thyme and rosemary.  If you don’t have any fresh herbs use dried instead.)
Salt and pepper

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Preheat the oven to 450 degrees.  On a baking sheet lined with a Silpat, baking mat or foil, place the sliced zucchini and onion.  Add 2 tablespoons olive oil, 2 teaspoons fresh herbs (I used 1 teaspoon each of thyme and rosemary), and a dash of salt and pepper.  Stir to coat the vegetables.

Bake for 14 minutes, stirring once during baking.  This recipe should serve about 4.

This can be baked on the lower rack, while Marinated Chicken or chicken made with Browning and Seasoning Sauce are baked on the top rack.

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