Saturday, July 10, 2010

Roasted Zucchini, Green Beans and Mushrooms

I had a vegetable bin overflowing with zucchini, green beans and mushrooms. I decided to roast them in the oven with a little olive oil and dried thyme tossed in for good measure. I ended up with a savory side dish to serve with grilled chicken.

Roasted Zucchini, Green Beans and Mushrooms

1 large zucchini, sliced
1-16 oz. box fresh green beans, ends snapped
1-8 oz. box whole mushrooms, cleaned
3-4 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried thyme
Parmesan cheese, optional
Preheat oven to 400 degrees F. Place olive oil, salt, pepper and thyme in a large bowl, stir and add veggies. Toss to mix well. Using a large cookie sheet with sides, cover with aluminum foil or nonstick cooking spray and spread vegetable mixture over the pan. Bake for 15 minutes. Stir the vegetables and cook for another 15 minutes, until veggies are tender and nicely browned. Sprinkle top of each serving with a little grated Parmesan cheese. Serve hot.


  1. Liadan,
    Although I realize this recipe contains 2 of your least-favorite veggies you really would love the flavors!

  2. really only one. but it's a BIGGIE.

    i am restricted from growing zucchini in my garden, but i do have 10+ green bean plants :)

  3. Delicioso! This reminds me of an episode of Splendid Table I heard on Prairie Public radio this weekend. Deborah Madison and her hubby wrote a book about what people eat when they are alone. Her answer was "oh, I saute some vegetables, and then make some toast with some rubbed garlic, and pour myself a glass of wine." Oh, puh-leez. You eat Lucky Charms like the rest of us now and then! But, it looks like maybe you really do make sauteed vegetable deliciousness for yourself? If so, brava! Now, back to your regularly scheduled programming...

  4. Hmm. Sounds nice. I could put extra parmesan on my vegetarian son's helping.

  5. Love all the veggie postings lately Marianne....meatless Mondays must really be inspiring you!