Roasted Summer Vegetables

Ingredients

Prep

• 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 — do this now so future-you can feel smug for once.

Instructions

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, like a person who has absolutely never panicked over onions. Sprinkle with extra salt and serve hot or at room temperature.