6 people
SIDE
Ina Garten How Easy Is That? (p. 169)
Zucchinis - 2
Red bell pepper - 1
Yellow or orange bell pepper - 1
Fennel - 1 bulb
Red onion - 1
Garlic - 3 cloves
Thyme - 4 sprigs
Zucchini - trim the ends, cut diagonally in 3/4-inch slices
Peppers - cut lengthwise in 1 1/2-inch-wide slices, discarding core
Fennel - trim stalks and cut the bulb the core in 1-inch wedges
Onion - peel and slice thinly
Garlic - mince
Place the vegetables in groups on a sheet pan. Drizzle with olive oil, add the garlic and toss gently to be sure the vegetbles are lighly coated with oil. Spread the vegetables in one layer on two sheet pans. If the vegetables are crowded they will steam, rather than roast.
Sprinkle with 1 tsp kosher salt and 1⁄2 tsp pepper and scatter the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 additional minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.