A delicious, simple side that takes advantage of zucchini and peppers while they're still in season. Great because you just chop, toss and pop in the oven. Oh, and did I mention that your kitchen smells amazing while this is roasting? Enjoy!
Cilantro Roasted Zucchini and Peppers
Zucchini
Red peppers
Olive oil
Cilantro*
Cumin
Kosher Salt
* Or, if you do not have fresh, or don’t feel like dealing with the leaves, as an alternative you can use Dorot Frozen Cilantro (found at most markets, including Trader Joe’s)
If using fresh cilantro: Preheat oven to 375. In a blender, combine olive oil with cilantro and pulse until you have a nice, green slurry. Slice zucchini into ½ inch slices and chop the peppers into about 1 inch pieces. Toss in a large bowl with the olive oil/cilantro mixture; give a hearty shake of cumin, and a pinch of Kosher salt. Toss to coat the veggies, then roast (single layer, or close to it) on a rimmed baking sheet, for about 20 minutes or until veggies are tender when pierced with a fork…but not mushy. Excellent served with my chicken enchiladas. Leftovers are great tossed in a salad.
If using frozen cilantro: Preheat oven to 375. Let the herbs sit out for a bit to thaw. Slice zucchini into ½ inch slices and chop the peppers into about 1 inch pieces. Toss the veggies with some olive oil, and a hearty amount of the frozen herbs (5 cubes or so), then give a hearty shake of cumin, and a pinch of Kosher salt. Toss to coat the veggies, then roast (single layer, or close to it) on a rimmed baking sheet, for about 20 minutes or until veggies are tender when pierced with a fork…but not mushy. Excellent served with my chicken enchiladas. Leftovers are great tossed in a salad.
Zucchini
Red peppers
Olive oil
Cilantro*
Cumin
Kosher Salt
* Or, if you do not have fresh, or don’t feel like dealing with the leaves, as an alternative you can use Dorot Frozen Cilantro (found at most markets, including Trader Joe’s)
If using fresh cilantro: Preheat oven to 375. In a blender, combine olive oil with cilantro and pulse until you have a nice, green slurry. Slice zucchini into ½ inch slices and chop the peppers into about 1 inch pieces. Toss in a large bowl with the olive oil/cilantro mixture; give a hearty shake of cumin, and a pinch of Kosher salt. Toss to coat the veggies, then roast (single layer, or close to it) on a rimmed baking sheet, for about 20 minutes or until veggies are tender when pierced with a fork…but not mushy. Excellent served with my chicken enchiladas. Leftovers are great tossed in a salad.
If using frozen cilantro: Preheat oven to 375. Let the herbs sit out for a bit to thaw. Slice zucchini into ½ inch slices and chop the peppers into about 1 inch pieces. Toss the veggies with some olive oil, and a hearty amount of the frozen herbs (5 cubes or so), then give a hearty shake of cumin, and a pinch of Kosher salt. Toss to coat the veggies, then roast (single layer, or close to it) on a rimmed baking sheet, for about 20 minutes or until veggies are tender when pierced with a fork…but not mushy. Excellent served with my chicken enchiladas. Leftovers are great tossed in a salad.
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