Herb Roasted Market Vegetables

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1.5 lb mixed market squash (zucchini and yellow)
• 12 oz late tomatoes on the vine
• 1/4 cup olive oil
• 1/4 cup packed fresh mixed herbs (thyme, rosemary, oregano)
• 5 garlic cloves
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tsp lemon zest
• optional 2 cups crusty bread or cooked farro for serving

Instructions

1. 1Preheat the oven to 425°F and position a rack in the center.
2. 2Trim the squash and cut into thick diagonal coins or half-moons so they stay meaty after roasting.
3. 3Leave smaller tomatoes whole or halve larger ones so they burst and concentrate without turning to mush.
4. 4Chop the fresh herbs roughly and smash the garlic cloves with the side of a knife, leaving them mostly whole for mellow flavor.
5. 5Pile the squash and tomatoes onto a large sheet pan.
6. 6Drizzle generously with olive oil, then sprinkle salt, pepper, lemon zest, smashed garlic, and most of the chopped herbs.
7. 7Toss everything right on the pan until the vegetables are evenly coated and glistening.
8. 8Spread into a single snug layer; the slight crowding helps the tomatoes steam-roast and create their own light juices.
9. 9Roast 22 to 28 minutes until the squash edges are caramelized golden and the tomatoes are blistered and collapsing.
10. 10Remove from the oven, toss once more with the remaining fresh herbs, and taste for seasoning.
11. 11Serve hot in a wide shallow bowl or straight from the pan as a vibrant vegetarian dinner main, with crusty bread or farro on the side for soaking up the pan juices.
12. 12This platter travels well for potlucks and weekend gatherings where the farmers-market haul is the star.