Summary:
Thyme-Roasted Garden Veggies is a perfect fall side dish for autumn get-togethers. The recipe calls for zucchini, squash, tomato and carrot, which are cut into bite-sized pieces and drizzled with avocado oil, thyme, garlic, salt, pepper and topped with Parmesan cheese. The vegetables are baked or grilled at 425F until fork tender. The dish serves 4-6 people.
(Family Features) 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. Find main dishes to pair with these delicious roasted vegetables by visiting Culinary.net.
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 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
- 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.
Culinary.net