Sunday, August 4, 2013

Parmesan Roasted Fennel and Zucchini/Summer Squash

Sweet, nutty, and a little salty from the Parmesan.  You might even get kids to eat this.

1 1/2 lbs zucchini or summer squash, sliced in 1/4-inch rounds
1 medium fennel bulb, sliced 1/4-inch thick
2 Tbsp olive oil
Salt and pepper to taste
1/2 cup grated Parmesan

Preheat the oven to 425 degrees.  If desired, place a sheet of parchment paper over a large baking pan.

Place the zucchini or squash and the fennel in a large bowl.  Drizzle with the olive oil, then sprinkle the salt and pepper and the Parmesan.  Toss until the vegetables are all well coated.

Spread the veggies out in more or less a single layer on the baking sheet (use two if you need to). Roast for 30-40 minutes, turning once or twice, until tender and partly browned.  If desired, finish under the broiler for about 2 minutes for additional browning.

Serves about 4.

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