Roasted Zucchini and Onions

We eat this all the time.  It is easy (but not fast) and the caramelized veggies are delicious.  I have a tendency to prefer the squash very well cooked; feel free to roast for less time if you like.  This general method works for many different vegetables.  Any leftovers are wonderful in a frittata.

Serves 2-3

Ingredients:

• 4 medium zucchini
• 1 large onion
• 3 tablespoons of extra virgin olive oil
• Salt & pepper
• Parmesan cheese – optional
  

Directions:

1.      Heat oven to 425 degrees.

2.      Cover a half sheet pan with foil (I like using non-stick foil).

3.      Cut zucchini into ½ inch pieces.

4.      Cut onion into 1 inch pieces.

5.      Toss veggies on the sheet pan with the olive oil, salt & pepper.

6.      Roast for one hour, tossing occasionally.

7.      Sprinkle Parmesan cheese over the zucchini and return to the oven for another 5 minutes.