May 11, 2015
At Home with Friends

2 comments

Roasted Asparagus & Zucchini

When I first met my friend Dano, he didn’t eat vegetables. He just didn’t like them.

Dano and I had many dinners at my kitchen table which usually included racks of lamb or short ribs or beef fillet with potatoes. I always snuck in some roasted vegetables and put them on my plate.

I never force anyone to eat or try anything. One night Dano tasted them and declared, “These are great! These aren’t vegetables, are they?”

I just smiled. Eight years later Dano was a vegetarian. Although I suspect there may be a rack of lamb in his future.

Everyone needs to know how to roast vegetables. It’s sooo easy! They always taste delicious and have been known to turn non-vegetable eaters to vegetarians (my friend Dano, for example).

I think some people are afraid of using the oven at a high heat setting. Don’t be afraid, go for it!

ROASTED ASPARAGUS & ZUCCHINI

EVENT: Weeknight Sit-in-the-Kitchen Dinner, ACT II

SERVES: Adjust Quantity to Number of Guests

Ingredients

Raw vegetables: zucchini and asparagus (2 zucchini per person and 4 asparagus per person)

Olive oil

Kosher salt

Fresh ground pepper

Equipment

2 rimmed baking sheets

Directions

1. Preheat oven to 425 degrees.

2. For asparagus: Snap off fibrous ends. For zucchini: Wash and stripe zucchini using small knife. Slice zucchini on the bias, making oval discs.

3. Place asparagus on a baking sheet and drizzle with olive oil.

4. Roll the asparagus around on sheet, making sure each asparagus is covered in oil.

5. Sprinkle generously with kosher salt.

6. Place zucchini discs in a medium bowl. Drizzle with 1 tablespoon of olive oil and toss to cover each piece with olive oil: It’s okay to add more oil.

7. Season with salt and pepper and then place on a rimmed baking sheet.

8. Place both sheets in the oven.

9. After 10 minutes, rotate the sheets top to bottom and front to back.

10. Actual roasting time will depend on the thickness of the asparagus, the zucchini disks and your individual oven.

11. After 15 minutes, take a piece out and taste. It should be cooked through but both vegetables should still be a vibrant green color.

12. If there are any leftovers, chop them into a green salad the next day.

2 Comments

  1. Pingback: Weeknight Sit-in-the-Kitchen Dinner Menu | At Home With Friends

  2. Pingback: Roasted Vegetable Salad with Hazelnut Vinaigrette | At Home With Friends

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