ROASTED BALSAMIC ZUCCHINI AND MUSHROOMS WITH FETA AND THYME
Steps:
- reheat oven to 400F/200C. Spray a large baking sheet with non-stick spray or oil. (If you're going to let the vegetables marinate for a while, you don't need to do this quite so soon.) Wash the mushrooms with cold water and let drain well while you prep the zucchini and mix the marinade; then cut into bite-sized pieces. If you're using a large zucchini, cut in fourths lengthwise and use a sharp spoon to scrape out the seeds and white pithy part, leaving not more than 1/2 inch of white flesh on the skin. Then cut each piece into strips not more than 1/2 inch wide. (For smaller zucchinis, just cut into bite-sized pieces.) Whisk together the olive oil, balsamic vinegar, dried thyme, Spike Seasoning (if using), and black pepper to make the marinade. Put the zucchini and mushrooms into a large bowl (or Ziploc bag) and toss with the marinade. (You can let this marinate on the counter for an hour or two if you have time, but it will still be good even if you can't take time for that.) When you're ready to cook spread the vegetables out in a single layer on a large baking sheet. (Use two baking sheets if the pan looks crowded like mine!) Roast 20 minutes, then stir and spread the vegetables back out. (There will probably be some liquid on the surface of the baking sheet at this point.) Continue to roast until the surface of the baking sheet looks dry and the zucchini and mushrooms are starting to look lightly browned, about 15-20 minutes more. Put vegetables on a baking sheet and crumble Feta over (and parsley if using.) Serve hot. - See more at: http://www.kalynskitchen.com/2013/09/roasted-balsamic-zucchini-and-mushrooms.html?_ziplist=disable#sthash.DzNdqjgU.dpuf
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Hieu Hoang
[email protected]This dish is a winner!
Tabatha Williams
[email protected]I'm always looking for new ways to cook vegetables, and this recipe is a great addition to my repertoire. The roasted vegetables are so flavorful and the balsamic glaze is a perfect complement.
Tawana Mugova
[email protected]This recipe is very versatile. You can adjust the amount of balsamic glaze to taste, or add other herbs or spices, such as garlic powder or red pepper flakes.
Abbas rajar Ali
[email protected]I've made this dish with different types of mushrooms, and they all work well. I especially like using shiitake or oyster mushrooms.
Joyce Nazziwa
[email protected]This dish is a great way to use up leftover vegetables. I often add whatever I have on hand, such as bell peppers, carrots, or broccoli.
Muharram Ali
[email protected]I love the simplicity of this recipe. It's a great way to showcase fresh, seasonal vegetables.
Sharify Joel
[email protected]This dish is perfect for a summer cookout. The roasted vegetables are a great side dish for grilled meats or fish.
Yaxye maxamed Cabdulle
[email protected]I'm not a huge fan of zucchini, but this recipe changed my mind. The roasted zucchini was so tender and flavorful, and the balsamic glaze really brought out its sweetness.
Subhan Ramzan
[email protected]This recipe is a great way to get your kids to eat their vegetables. The roasted veggies are sweet and flavorful, and the feta and thyme add a nice touch of sophistication.
Nqobile Mabuza
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I love the combination of roasted vegetables and balsamic glaze.
Yung S. Chung
[email protected]I've made this dish several times and it's always a hit. The roasted vegetables are so flavorful and the feta and thyme add a nice touch.
afzaal grock
[email protected]This recipe is a keeper! The balsamic glaze really makes the dish.
Gautam Sahani
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved the combination of roasted veggies and balsamic glaze.
Mercedes Norcutt
[email protected]This is one of my go-to recipes for a quick and easy weeknight dinner. The veggies are always perfectly roasted and the feta and thyme add a nice touch of flavor.
Tsepang Nyapholi
[email protected]I followed the recipe exactly and the dish turned out amazing! The roasted vegetables were tender and flavorful, and the balsamic glaze added a delicious sweetness.
Noor Adel
[email protected]This balsamic veggie dish was an absolute delight! The zucchini and mushrooms roasted perfectly, and the combination of flavors was out of this world. The feta and thyme added a nice touch of tang and earthiness.