TOMATO-THYME ROASTED SQUASH OR ZUCCHINI WITH FENNEL
Entered for safe-keeping. From First, 1/26/09. Suggested side with Minted Gremolata Halibut, Tea-Scented Orzo, and Feta-Stuffed Cucumber Salad.
Provided by KateL
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees Fahrenheit.
- In large bowl, combine zucchini, fennel, garlic and olive oil. Season with salt and pepper, if desired.
- Arrange vegetables in single layer on 2 foil-lined 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.
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Rajiv Tharu
[email protected]This dish is a great way to get your kids to eat their vegetables. The roasted vegetables are sweet and flavorful, and the fennel and thyme add a nice touch of sophistication. My kids loved it!
Kaleet Muhammad
[email protected]I love the simplicity of this recipe. It's just a few simple ingredients, but the roasted vegetables are packed with flavor. I'll definitely be making this again.
Ghufran Ali
[email protected]This is a great recipe for busy weeknights. It's quick and easy to make, and the roasted vegetables are always a hit with my family.
Ronel Ams
[email protected]I'm not a huge fan of fennel, but I decided to give this recipe a try anyway. I'm glad I did! The fennel flavor was subtle and didn't overpower the other ingredients. The roasted vegetables were delicious and I'll definitely be making this dish again
Pete Gonder
[email protected]This recipe is a great way to use up summer squash and zucchini. I love the addition of fennel and thyme, which give the dish a nice depth of flavor. I also appreciate that it's a relatively healthy dish.
Mukhtiar Hussain
[email protected]I'm always looking for new ways to cook vegetables, and this recipe definitely fits the bill. The roasted squash and zucchini were perfectly tender and flavorful. I'll definitely be making this again.
Audrey Gaynor
[email protected]This dish is perfect for a fall dinner. The roasted vegetables are warm and comforting, and the fennel and thyme give it a nice earthy flavor. I highly recommend it!
Akeela Mac akeela
[email protected]I've made this recipe several times now and it's always a winner. I love that it's so versatile. You can use different types of squash and zucchini, and you can also add other vegetables like bell peppers or mushrooms.
rena osama
[email protected]This is a great recipe for a weeknight meal. It's simple to make and doesn't require a lot of ingredients. The roasted vegetables are always a hit with my family.
Md:Asif Bhuiyan
[email protected]I made this dish for a dinner party last night and it was a huge hit! Everyone raved about how delicious it was. I especially loved the crispy roasted fennel. Definitely a new favorite recipe.
Nada Alassaf
[email protected]I love the combination of flavors in this dish. The sweetness of the squash and zucchini pairs perfectly with the savory fennel and thyme. I also appreciate that it's a relatively quick and easy recipe to make.
Shimla Khatun
[email protected]This recipe is a lifesaver! I'm not a big fan of vegetables, but this dish was so flavorful and delicious, I couldn't get enough. I'll definitely be making it again.