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
Ingredients:
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
Directions:
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.
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