There is nothing like the aroma of roasted veggies seasoned with fresh herbs and this recipe is a keeper!
Ingredients (4 servings)
- 6-8 small new potatoes, quartered
- 2 tablespoons extra-virgin olive oil
- 4-6 garlic cloves, minced
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped fresh rosemary leaves
- 2 small zucchini, cut in 1/2 lengthwise and then into bite-sized chunks
- Pinch sea salt and freshly ground black pepper
- 1/4 cup grated Parmesan
Preparation
· In a medium pot, bring water to a boil over high heat.
· Add the potatoes and cook until just tender, about 8 to 10 minutes.
· Drain the potatoes and set aside.
· Pre-heat the olive oil in a medium sauté pan over medium heat for 2 minutes.
· Add garlic, thyme and rosemary and let cook until fragrant, 2 minutes.
· Add the zucchini and sauté for 2-3 minutes.
· Add the potatoes cut side down in the olive oil and let them cook until browned, 5-10 minutes. Meanwhile, preheat the broiler.
· Line a baking sheet with foil. Place the zucchini and potatoes on the baking sheet cut side up and sprinkle with the Parmesan, sea salt and pepper.
· Place in the broiler until the cheese is golden brown, about 4-5 minutes.
