Roasted Vegetables

Garlic Lemon and Parmesan Oven Roasted Zucchini








Receipe from Cooking Classy.  Are we not lucky to have so much foodie information on-line. Trouble is having the time to do so...
Ingredients for Zucchini:

• 4-5 medium zucchini, washed, stemmed and quartered
• 2 tablespoons olive oil
• zest of one small lemon
• 3 cloves garlic, finely minced
• 3/4 cup finely shredded parmesan cheese
• salt and pepper to taste

Directions for Zucchini:

Preheat oven to 350-degrees. I use parchment paper to line my baking dishes. Combine olive oil, lemon zest and garlic. Brush on the top surface of the zucchini. Sprinkle tops with cheese and season with salt and pepper.

Bake 11-13 minutes until parmesan turns golden.

Serve as is or cubed to use in desired recipe (soups, rice bowl, etc)

Roasted Shallots

I had purchased some shallots from the farmer's market and was curious if they could be roasted. Most likely will not prepare any other way! Found the recipe on danatreat.com Shallots are the healthiest onion of all, containing six times more antioxicant phenols than Vidalia onions. 

Ingredients for Shallots:

• 1 pound shallots
• olive oil
• 1 tablespoon balsamic vinegar
• salt and pepper
• fresh thyme sprigs

Directions for Shallots:

Preheat oven to 400-degrees. 

Peel shallots and place on parchment paper on a baking sheet. Drizzle lightly with oil. Pour on vinegar and season with salt and pepper. Lay thyme sprigs on top and cover with foil. Bake 20 minutes, then remove the foil and bake an additional 15 minutes. Remove and disgard the thyme. Allow to cool and serve or use in desired recipes.