Roasted Cauliflower and Zucchini

Name: Roasted Cauliflower and Zucchini
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 head of cauliflower; 2 medium sized zucchinis; 4 cloves of garlic; 2 tablespoons Extra virgin olive oil; 2 pinches Herbes de Provence; 1 pinch Sea salt ((use the good stuff – it will shine here)); Freshly ground black pepper ((to taste))

5.0

(3)

fearlessfresh.com

Your recipes

Prep Time: 10 minutes

Cook Time: 45 minutes

Total: 55 minutes

Servings: 4

Author : Stephanie Stiavetti

Ingredients

Remove All · Remove Spices · Remove Staples

1 head of cauliflower2 medium sized zucchinis4 cloves of garlic2 tablespoons Extra virgin olive oil2 pinches Herbes de Provence1 pinch Sea salt ((use the good stuff – it will shine here))Freshly ground black pepper ((to taste))

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 375°F (190°C).

Step 2

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.

Step 3

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.