Filter
Reset
Sort ByRelevance
BlueSadie
Roasted zucchini and shallot with thyme and oregano
Side dish of zucchini, shallots, thyme, oregano, garlic and white wine vinegar.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 220 ° C.
-
Halve the larger shallots. Ris the leaves of the thyme and oregano from the box of Italian spice mix. Slice the garlic.
-
Mix the shallots, thyme, half of the oregano, garlic, vinegar and oil on a griddle covered with parchment paper and scoop.
-
Season with pepper and salt. Roast for about 25 minutes in the middle of the oven. Change regularly.
-
Meanwhile, halve the courgettes in the length. Halve the halves once again lengthwise and cut into pieces of 4 cm.
-
Add the courgette to the shallots in the oven for the last 10 minutes and scoop.
-
Remove the baking sheet from the oven and season the vegetables with the vinegar, some pepper and possibly salt. Garnish with the rest of the oregano.
Blogs that might be interesting
-
20 minLunchfennel bulb, Red pepper, arugula, flat leaf parsley, cannellini bean, cooked ham strips, lemon, Parmesan cheese, olive oil, garlic, basil,bean-fennel salad with ham and basil oil -
30 minSmall dishChestnut mushroom, olive oil, garlic, fresh ginger, spring / forest onion, coriander, cream cheese, flour, beer, ketjapmarinademanis, egg, sunflower oil,beignet of stuffed mushrooms -
10 minSide dishcooked beet, peanut oil, olive oil, honey, dried Provençal herbs, creme fraiche, cream cheese natural, grated horseradish,puffed beetroot with horseradish cream -
10 minSide disholive oil, garlic, tomato paste, coriander powder (ketoembar), cumin powder (djinten), paprika, sambal, mayonnaise, lemon juice,harissa mayonnaise
Nutrition
185Calories
Sodium0% DV5mg
Fat17% DV11g
Protein10% DV5g
Carbs5% DV15g
Fiber12% DV3g
Loved it