Roasted Zucchini and Asparagus
- Duration
- Cook Time
- Prep Time
- 8 ServingsServings
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
Preparation
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
