Tomato-Thyme Roasted Squash or Zucchini With Fennel

Ingredients

• 1 1/2 lbs zucchini or yellow squash, cut in 1/2-inch slices
• 1 medium fennel bulb, trimmed and sliced
• 3 medium garlic cloves, peeled and sliced
• 2 tablespoons olive oil
• salt, to taste
• pepper, to taste
• 4 fresh thyme sprigs
• 2 small tomatoes, seeded and chopped

Directions

1. 1

   Heat oven to 450 degrees Fahrenheit.

2. 2

   In large bowl, combine zucchini, fennel, garlic and olive oil. Season with salt and pepper, if desired.

3. 3

   Arrange vegetables in single layer on 2 foil-lined baking sheets.

4. 4

   Top with thyme sprigs.

5. 5

   Roast 12 minutes, or until vegetables are tender, adding chopped tomatoes during last 2 minutes.

6. 6

   Arrange vegetables on serving platter.