Roasted Zucchini, Tomatoes, and Chickpeas

Chickpeas, roasted right alongside tender summer squash and cherry tomatoes, add substance and flavor to this simple side dish. It's great alongside pork tenderloin or grilled chicken, but can also be transformed into a vegetarian main dish by serving over rice.

Regan Burns Cafiso

Roasted Zucchini, Tomatoes, and Chickpeas

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    2 medium zucchini, quartered lengthwise and sliced into -inch pieces 2 tablespoons extra-virgin olive oil
    1 pint cherry tomatoes, rinsed and blotted dry 1 teaspoon Spanish pimenton or paprika
    1 can chickpeas, drained, rinsed, and blotted dry 3/4 teaspoon coarse salt
    2 garlic cloves, peeled and smashed 1/8 teaspoon finely grated lemon zest (optional)
    3 sprigs thyme Pinch of ground black pepper


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      Heat oven to 400 degrees with rack in center. In a large bowl, combine all ingredients tossing well to coat. Spread vegetables in an even layer on a rimmed, parchment-lined baking sheet. Roast, gently stirring halfway through, until zucchini is lightly golden and tomatoes are beginning to burst, about 22-25 minutes. Serve immediately.

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