Roasted Zucchini And Radishes Recipes

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ROASTED ZUCCHINI AND RADISHES



Roasted Zucchini and Radishes image

Categories     Vegetable     Side     Roast     Vegetarian     Radish     Zucchini     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

2 pounds zucchini
7 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 bunches large radishes (2 1/4 lb total with greens), greens discarded
Special Equipment
2 large (17- by 11-inch) shallow baking pans

Steps:

  • Put oven racks in upper and lower thirds of oven, then put baking pans on racks and preheat oven to 450°F.
  • Halve zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Toss with 1/4 cup oil, teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Halve radishes lengthwise, then cut crosswise into 1/4-inch pieces. Toss with remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in another large bowl. Working quickly, spread zucchini in pan on lower rack and radishes in pan on upper rack.
  • Roast vegetables, without stirring, until lightly browned and tender, 20 to 30 minutes, then toss together in a large bowl.

ROASTED ZUCCHINI AND RADISHES



Roasted Zucchini and Radishes image

From Gourmet Magazine (June 2007). A really tasty and different way to do radishes. When roasted, they lose their bite and become almost sweet.

Provided by blucoat

Categories     Vegetable

Time 45m

Yield 10 serving(s)

Number Of Ingredients 5

2 lbs zucchini
3 -4 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 bunches large radishes, greens discarded (2 1/4 lb total with greens)

Steps:

  • Put oven racks in upper and lower thirds of oven, then put baking pans on racks and preheat oven to 450°F.
  • Halve zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Toss with 2 tablespoons oil, teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Halve radishes lengthwise, then cut crosswise into 1/4-inch pieces. Toss with remaining oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in another large bowl. Working quickly, spread zucchini in pan on lower rack and radishes in pan on upper rack.
  • Roast vegetables, without stirring, until lightly browned and tender, 20 to 30 minutes, then toss together in a large bowl.

Nutrition Facts : Calories 52.4, Fat 4.2, SaturatedFat 0.6, Sodium 246, Carbohydrate 3.5, Fiber 1.2, Sugar 1.8, Protein 1.2

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