Thyme Tango
This is a fresh and flavorful roasted vegetable dish that's perfect for a quick and easy weeknight meal. The thyme, lemon, and garlic add a bright and herbaceous flavor to the asparagus and zucchini, and the olive oil helps to keep the vegetables moist and tender. This dish is also a great way to use up any leftover thyme from your garden.
This recipe was inspired by a dish that I had at a restaurant in the south of France. The vegetables were simply roasted with olive oil, garlic, and herbs, but they were so flavorful and delicious that I knew I had to recreate them at home. I've been making this dish for years now, and it's always a hit with my family and friends. It's a great way to use up seasonal vegetables, and it's also a healthy and delicious meal.
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
- 1 bunch fresh thyme, leaves picked and chopped
- ¼ cup extra virgin olive oil, plus more for drizzling
- 1 medium lemon, zested and juiced
- 1 garlic clove, minced
- Salt and freshly ground black pepper to taste
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 zucchini, sliced into thin rounds
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine thyme, olive oil, lemon zest, lemon juice, garlic, salt, and pepper.
- Add asparagus and zucchini to the bowl and toss to coat.
- Spread the vegetables in an even layer on a baking sheet.
- Roast the vegetables for 15-20 minutes, or until tender and slightly browned.
- Drizzle with additional olive oil, if desired, and serve immediately.
Why It Works
- The combination of thyme, lemon, and garlic is a classic flavor combination that works well with a variety of vegetables.
- Roasting the vegetables in a hot oven helps to caramelize them and develop their natural sweetness.
- The olive oil helps to keep the vegetables moist and tender.
- The lemon juice adds a bright and tangy flavor to the dish.
- The thyme adds a fresh and herbaceous flavor to the dish.
- The garlic adds a savory and aromatic flavor to the dish.