Zucchini Medley
Tools Required:knife and cutting board, large bowl (optional), measuring cups and spoons, 8×8-inch baking dish
Servings Prep Time
9 10 to 15minutes
Cook Time
35minutes
Difficulty Cost
Easy! Inexpensive!
Servings Prep Time
9 10 to 15minutes
Cook Time
35minutes
Difficulty Cost
Easy! Inexpensive!
Instructions
  1. Preheat oven to 425°F.
  2. Cut the vegetables as indicated, placing each in a large bowl (or directly into baking dish) as you do. Cut onion in half and slice into half rounds, about 1/4-inch thick. Slice garlic cloves. Coarsely chop bell pepper. Chop tomato or use canned, diced tomatoes.
  3. To chop zucchini, slice in quarters lengthwise. Slice each spear into 1/2-inch-thick pieces. Add to other vegetables.
  4. Add vinegar and toss to coat well. (We prefer balsamic or red wine vinegar in this recipe.)
  5. Add oil, thyme, oregano, salt, pepper and half (1/3 cup) of the Parmesan. Toss again and transfer to baking dish. Top with remaining Parmesan.
  6. Bake uncovered 35 minutes, or until vegetables are soft and browned on top.
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