If your garden is overflowing, look no further than Thyme-Roasted Garden Veggies as a mouthwatering fall side dish. Zucchini, squash, tomato and carrot collide in this shareable dish that’s perfect for autumn get-togethers.
THYME-ROASTED GARDEN VEGGIES
Servings: 4-6
Ingredients:
2 zucchinis
2 yellow squashes
2 tomatoes
2 carrots
avocado oil
2 tablespoons thyme
2 tablespoons minced garlic
salt, to taste
pepper, to taste
1 cup shredded Parmesan cheese
Directions:
■ Heat oven or grill to 425 F.
■ Cut zucchinis, squashes, tomatoes and carrots into bite-sized pieces. Place on lined baking sheet. Drizzle with avocado oil. Sprinkle with thyme and garlic then season with salt and pepper, to taste. Top with Parmesan cheese.
■ Bake or grill 30 minutes until fork tender.
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Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 41 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.
