I created this side dish while I was experimenting with some leftover vegetables and herbs in my kitchen and it
turned out to be a real success. Thin slices of zucchini and tomato are simply layered in a dish, drizzled with some white wine and olive oil and then sprinkled with fresh lemon thyme and garlic. After baking the dish for about 40 minutes in the oven, the result is truly wonderful.
The tomato and zucchini become intensely sweet with subtle roasted edges on top and the whole dish has the most aromatic smell. It’s a perfect example of the little things that can lift such a simple side dish to a higher level.
Of course you can easily vary the vegetables. Use eggplant, red onions, or add some thin-sliced potatoes. Substitute fresh basil or oregano for the thyme and/or use lemon juice instead of white wine. Finish with a generous amount of freshly grated Parmesan if that’s what you like, or just serve it the simple way it is.
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