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Roasted Zucchini and Asparagus

 

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Roasted Zucchini and Asparagus
 

 

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Recipe

Roasted Zucchini and Asparagus

Times

  • Prep Time : 5 min
  • Cook Time : 20 min
  • Ready Time : 25 min

Servings

8

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

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About Naomi Nachman

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Naomi Nachman is a personal chef in NY, originally from Sydney, Australia. She has appeared on JLTV and has been a guest host on the QVC. She is featured in cookbooks, a cooking CD and many newspaper articles. Naomi started the Kosher Culinary Institute at JCC of the Greater Five Towns and she started a culinary arts program at Camp Dina (Dora Golding for girls). Naomi currently lives in Woodmere, NY with her husband and 4 daughters.

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