Monday, June 25, 2012

Roasted Zucchini

Because of all the fabulous produce that came in my farmers market basket this week, I decided an updated veggie plate was in order for dinner tonight. We had potato galette, green beans with bacon, fried green tomatoes, and roasted zucchini and bell pepper. Enjoy!

Roasted Zucchini and Bell Pepper
3 zucchini, cut into strips
1 bell pepper, cut into strips
Olive oil
Herbs de Provence
Freshly grated Parmesan cheese

1. Place zucchini and bell pepper on an aluminum foil-lined baking sheet. Drizzle with olive oil, and sprinkle with salt and next 2 ingredients.
2. Bake at 400° for 20 minutes or until vegetables are tender and begin to caramelize. Toss with Parmesan cheese just before serving. 

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