ROASTED GARLIC ZUCCHINI AND TOMATOES
This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.
Provided by SweetBasil
Categories Side Dish Vegetables Tomatoes
Time 33m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
- Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g
ROASTED ZUCCHINI WITH THYME
Roasting vegetables with aromatics, salt, pepper, and olive oil is easy, mostly hands-off, and always produces the best results.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Quarter and cut zucchini into 1 1/2-inch chunks. Thinly slice onion.
- On a rimmed baking sheet, toss zucchini and onion with oil, thyme, salt, and pepper. Roast 30 minutes, tossing halfway through. Serve.
Nutrition Facts : Calories 102 g, Fat 7 g, Protein 2 g
TOMATO ZUCCHINI SQUASH SKILLET
Fresh tomatoes, zucchini, yellow squash, and sweet onion are cooked in butter for a perfect summer side for grilled meats or for a nice warm winter warm-up, when you are wishing for a summer side.
Provided by Holly Shaw
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 8 minutes. Stir in the zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in the tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.
Nutrition Facts : Calories 70.4 calories, Carbohydrate 9.9 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 3 g, Protein 2.2 g, SaturatedFat 1.9 g, Sodium 131.9 mg, Sugar 4.2 g
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.
ROASTED ZUCCHINI WITH FRESH THYME
Provided by Robin Miller : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F.
- Coat a large baking sheet with cooking spray.
- Arrange zucchini halves, flesh side up, on prepared baking sheet. Drizzle olive oil over zucchini. Season the flesh with salt and black pepper. Season with garlic powder. Sprinkle thyme over top.
- Roast 8 to 10 minutes, until tender and golden brown.
ROASTED FENNEL WITH THYME
Use this side dish to accompany our Rolled Butterfield Leg of Lamb with Herbs and Preserved Lemons.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.Toss together fennel, oil, thyme leaves and sprigs, 1/2 teaspoon salt, and the pepper in a large bowl. Spread fennel mixture into a single layer on a rimmed baking sheet. Roast fennel, turning occasionally, until browned, 50 to 60 minutes. Drizzle with lemon juice; season with salt.
SUMMER SQUASH GRATIN WITH TOMATOES, PARMESAN AND FRESH THYME
Delicious veggie dish with intense flavor. Suitable as a main course for a light meal, or a fantastic summer side dish. A shallow oval gratin dish will give you the best results, but a shallow casserole dish will work as well, just be certain to cook it until the veggies have shrunken and the juices have reduced. Source: Fine Cooking
Provided by Tracy K
Categories Vegetable
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- To cook the onions-- In a medium skillet, heat the olive oil over medium heat.
- Add the onions and sauté, stirring frequently, until limp and golden brown, about 2 min.
- Reduce the heat to medium-low if they're browning too quickly.
- Add the garlic and sauté until soft and fragrant, 1 to 2 min.
- Spread the onions and garlic evenly in the bottom of an oiled 2-qt. shallow gratin dish (preferably oval).
- Let cool.
- To assemble the gratin: Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices.
- In a medium bowl, toss the zucchini and squash slices with 1-1/2 Tbs. of the olive oil, 2 Tbs.of the thyme, and 1/2 tsp.of the salt.
- Reserve half of the cheese for the top of the gratin.
- Sprinkle 1 Tbs.of the thyme over the onions in the gratin.
- Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese.
- Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese.
- Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full.
- Season lightly with pepper and the remaining 1/2 tsp.salt.
- Drizzle the remaining 1-1/2 Tbs.olive oil over all.
- Combine the reserved cheese with the remaining 1 Tbs. thyme and sprinkle this over the whole gratin.
- Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 min.
- Let cool for at least 15 min.before serving.
- NOTE: You can use any combination of summer squash for this dish.
ROASTED TOMATOES, SQUASH & FENNEL PASTA SAUCE
Your favourite pasta combined with sweet and tangy flavours of oven baked sauce feat. butternut squash, fennel, and cherry tomatoes, topped with thin shavings of fresh parmesan cheese... Delicious, healthy, and heart-warming; perfect meal to lift your spirits up on a gloomy cold day.
Provided by ivabrknjac
Time 45m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Slice butternut squash into few larger chunks, peel of the thick skin, then chop it into smaller cubes (cca. 1 cm thick). Transfer cubes into a larger bowl.
- Trim and wash fennel, then slice it finely. It is similar to slicing a bell pepper for a stir-fry, only in a bit smaller stripes. When finished, add it to a bowl with sliced squash.
- Turn on the oven to 180° C.
- Coat veggie mix with 1 generous tsp of salt, ½ tsp of ground pepper, cayenne pepper, thyme, lime juice, and 3 tbsps of olive oil. Stir it well in order to combine all ingredients properly. For the best result, I advise you to do this part with the bare hands.
- Once you have it properly mixed and evenly coated, place all in a baking tray. My friendly advice is to use good old baking paper. During the baking process you will have to stir ingredients thoroughly several times, so that way you will save bottom of the tray, and as a bonus, make dishwashing much easier later on.
- Place the tray in the pre-heated oven, and bake veggies uncovered for 15 minutes.
- Meanwhile, start working on the tomato layer. Wash and chop cherry tomatoes finely. Place them in a separate bowl or a larger soup plate, together with juices. Add finely chopped garlic clove, 1 tbsp of olive oil, 1 tsp of salt, ½ tsps of pepper, and finely shredded basil leaves. Stir all well (with spoon or hands).
- Take the roasted vegies tray out of the oven. Uncover, add tomatoes mixture, stir all ingredients together, and continue baking uncovered for another 5 minutes.
- It is time to add final touch to the sauce. Take the tray out, coat the vegie mixture with 3 tbsps of red or white wine, stir it roughly, and place it back to the oven for another 15 minutes (uncovered).
- During this final phase, you can start boiling water for the pasta (don't forget to add 1 tbsp of salt). Cook your favourite pasta according to the package instructions. Keep tiny bit of water during the draining process (2-3 tbsps). Also, make sure you boil pasta in a larger pot as you will need some extra space to combine it with the sauce.
- Baked vegies and pasta are ready? Great, it is time to combine them into a yummy final dish! Place the pot with pasta back on the stove (minimum heat). Add roasted vegie mixture and stir ingredients well. Then add grated parmesan, stir all well again, and in under a minute, put the pot aside.
- Divide pasta mixture between the serving plates, top it up with some extra freshly grated parmesan, and off you go. Bon appetite!
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