Roasted Vegetables

Ingredients

• 2 small onions
• 3 Garlic cloves
• 5 sprigs fresh thyme
• 5 tbsp olive oil
• 400 g zucchini
• 500 g tomatoes (red and yellow)
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Peel and finely chop the onions and garlic cloves. Wash the thyme, shake dry and pluck off the leaves. Mix the onion, garlic cubes and thyme leaves with the olive oil, seasoning with salt and pepper.

2. 2.

   Wash the tomatoes, slice them and remove the stem ends. Arrange the zucchini and tomato slices in a flat baking dish in a brick‑layer pattern, drizzle with the onion–garlic oil and bake in a preheated oven at 150 °C for about 50 minutes. Remove the roasted vegetables and enjoy hot or cold.