Roasted zucchini and shallot with thyme and oregano

Name: roasted zucchini and shallot with thyme and oregano
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g shallot; 20 g chilled Italian spice mix tray; 2 toe garlic; 3 el White wine vinegar; 3 el traditional olive oil; 2 zucchini

Side dish of zucchini, shallots, thyme, oregano, garlic and white wine vinegar.

Ingredients

Kitchen Stuff

1 baking paper

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.

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Nutrition

185Calories

Sodium0% DV5mg

Fat17% DV11g

Protein10% DV5g

Carbs5% DV15g

Fiber12% DV3g

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