Tomato-Thyme Roasted Squash or Zucchini With Fennel Recipe
Entered for safe-keeping. From First, 1/26/09. Suggested side with Minted Gremolata Halibut, Tea-Scented Orzo, and Feta-Stuffed Cucumber Salad.
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Cooking tools:
- Oven
- Mixing bowl
- Baking sheet
- Aluminum foil
- Serving platter
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Tongs
- Kitchen timer
- Paring knife
Ingredients
- 1 1/2 lbs zucchini or 1 1/2 lbs yellow squash, cut in 1/2-inch slices
- 1 medium fennel bulb, trimmed and sliced
- 3 medium garlic cloves, peeled and sliced
- 2 tablespoons olive oil
- salt, to taste
- pepper, to taste
- 4 fresh thyme sprigs
- 2 small tomatoes, seeded and chopped
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