TOMATO-THYME ROASTED SQUASH OR ZUCCHINI WITH FENNEL

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Tomato-Thyme Roasted Squash or Zucchini With Fennel image

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

1 1/2 lbs zucchini or 1 1/2 lbs yellow squash, cut in 1/2-inch slices
1 medium fennel bulb, trimmed and sliced
3 medium garlic cloves, peeled and sliced
2 tablespoons olive oil
salt, to taste
pepper, to taste
4 fresh thyme sprigs
2 small tomatoes, seeded and chopped

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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