Regan Burns Cafiso
|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|
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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