Contributed by CSA member Tory
Gourmet | June 2007
Radishes, when roasted, lose their bite and perfectly complement the mellow
sweetness of cooked zucchini.
Makes 8 servings.
2 pounds zucchini
7 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 bunches large radishes (2 1/4 lb total with greens), greens discarded
Special equipment: 2 large (17- by 11-inch) shallow baking pans .
Put oven racks in upper and lower thirds of oven, then put baking pans on racks and preheat oven to 450°F.
Halve zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Toss with 1/4 cup oil, teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Halve radishes lengthwise, then cut crosswise into 1/4-inch pieces. Toss with remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in another large bowl. Working quickly, spread zucchini in pan on lower rack and radishes in pan on upper rack. Roast vegetables, without stirring, until lightly browned and tender, 20 to 30 minutes, then toss together in a large bowl.