Roasted Green Vegetable Medley

By peridot728

Ingredients

• 1 zucchini
• 1 bunch asparagus, trimmed
• 1/2 pound green beans, trimmed
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon fresh thyme leaves, minced
• 1 teaspoon fresh oregano leaves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper
• 1/2 cup grated Parmesan

Details

Servings 6
Preparation time 25mins
Cooking time 45mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 425 degrees F.

Quarter the zucchini lengthwise and then cut in half. Place in a gallon resealable plastic bag along with the trimmed asparagus and green beans.
Add in the olive oil, garlic, thyme, oregano, salt, pepper and crushed red pepper. Seal and toss to completely coat the vegetables. Release any extra air from the bag and store in the refrigerator, along with the Parmesan, until ready to roast.

When ready to roast, remove the vegetable mix from the bag and spread it onto a sheet pan. Roast until the vegetables are tender and beginning to brown, 18 to 20 minutes, turning them halfway through the cooking time. Remove the vegetables from the oven and sprinkle the Parmesan over the top.