Roasted Zucchini and Asparagus
Recipe
Roasted Zucchini and Asparagus
Times
- Prep Time : 5 min
- Cook Time : 20 min
- Ready Time : 25 min
Servings
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, crushed
- 1 teaspoon salt
- 1/2 teaspoon thyme
- 3 large zucchini, sliced on a bias 1/2-inch thick
- 1 bunch asparagus, ends and tips removed
Directions
Preheat oven to 400°F.
Line a baking sheet with parchment paper. In a small bowl, combine oil, garlic, and spices. Place vegetables on baking sheet. Toss spice with vegetable until well-coated.
Bake for 20 minutes, or until vegetables are soft.
As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 – Subscribe Now
Tags
About Naomi Nachman
Posted in
Uncategorized
Pareve , Side Dish, Vegetable Side , Passover Recipes , Gluten Free, Low Fat, Vegan, Vegetarian , Vegetable , JOK Tested










