I’m all aboard the challenging recipe train most of the time. STP? Beet cake round 5? Poppyseed pastry? Yep. Choo choo. But sometimes, just sometimes, it’s nice to have something that requires less than ten minutes to prepare.
I’ll tell you now that this is a recipe for vegetables with some oil, lemon juice, and spices put in the oven for a while. You’re probably thinking, “What next, Sarah? Banana peeling tutorial?” OK, OK. Fair enough. But this is good and it’s easy and maybe you’re the kind of person who forgets about basic things like roasting vegetables. Or maybe you didn’t know that you should bake chicken so it’s not so dry*. Maybe I’m talking about me here. Before I get more embarrassed, check out the recipe below and make it if you want. I liked it.
- zucchini, cut in half moons
- mushrooms (the ones pictured are oyster)
- oil (I used grapeseed)
- garlic, minced
- salt, pepper, thyme
- lemon juice
I used the leftover zucchini from the Christmas in July risotto and some mushrooms I bought by mistake a few days ago, but it probably goes without saying you can use any kind of vegetable combo you want here.
Preheat the oven to 350ºF while you prepare all of the ingredients. Put everything you prepared in a pan and mix around a bit. Put in the oven for 35-40 minutes, until the zucchini is soft and tender. That’s it.
*If you want to bake some chicken breasts at the same time, Etienne taught me (and mentioned that this is widely practiced) that you can sear the breasts in some oil and salt and pepper for a couple minutes on both sides and then put them in the oven to finish cooking. This chicken step only takes another few minutes and leaves you with a whole meal. Score.