This simple recipe for roasted cauliflower and zucchini is nothing new - people have been roasting cauliflower for ages. One night I found that I was up to my eyeballs in zucchini, so I added a few slices to the roasting dish to see how they would turn out. I feared rampant mushiness, but they retained their shape and took on a nice crispy texture. Both my husband and I gave them the thumbs up, and I think you will too.
Course Side Dish
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
Servings 4as a side dish
Author Stephanie Stiavetti
2tablespoonsExtra virgin olive oil
2pinchesHerbes de Provence
1pinchSea salt(use the good stuff – it will shine here)
Freshly ground black pepper(to taste)
Preheat oven to 375°F (190°C).
Wash vegetables, cutting cauliflower into smallish florets and zucchini into 3/4″ rounds. Dice garlic finely. Spread veggies in a 9×9″ glass baking dish (or any other size dish that will allow them to lay in a single layer). Drizzle with olive oil and sprinkle with garlic. Give the dish a good shake to make sure that the olive oil coats the bottom of the pan so that the vegetables won’t stick. Sprinkle liberally with Herbes de Provence, then with sea salt and pepper to taste.
Cook at 375°F (190°C) for roughly 45 minutes, or until everything reaches a tenderness that you prefer. At least once during the cooking time, reach into the oven with an oven mitt and give the baking dish another good shake to recoat the veggies with oil.