RecipesSide DishesGluten FreeLow FatPareveVegan

Roasted Zucchini and Asparagus

Name: Roasted Zucchini and Asparagus
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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)

Naomi Nachman • Mar 7, 2013 (Updated: Dec 17, 2020)Comment Jump to Recipe

This is a simple roast vegetable recipe, you can add broccoli like the photo above or simply cook one of these green veg, the choice is yours.

Roasted Zucchini and Asparagus

Prep Time 5

Cook Time 20

Total Time 25

Print Recipe Pin Recipe

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

Instructions

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.

Category: RecipesSide Dishes

Holidays: Passover

Diets: Gluten FreeLow FatPareveVegan

About Naomi Nachman

Naomi started her own kosher personal chef business, The Aussie Gourmet. She is sought after to give cooking demonstrations and produce kosher Chopped competitions across the country, where she shares her immense enthusiasm for food.Naomi also hosts her own weekly show, “Table for Two with Naomi Nachman” on The Nachum Segal Network. In addition, Naomi writes a monthly column for the Mishpacha magazine covering food trends, and is also a contributing editor to The Jewish Home newspaper distributed in Long Island, Baltimore and California writing weekly articles and recipes.Naomi is the director of the Culinary Arts Recreational Program for Ram Caterer’s Pesach program at the Trump National Doral Resort in Miami, Florida.