A Medley of Garden Veggies

If your garden is overflowing, look no further than Thyme-Roasted Garden Veggies as a mouthwatering fall side dish. Zucchini, squash, tomato and carrot collide in this shareable dish that's perfect for autumn get-togethers. Find main dishes to pair with these delicious roasted vegetables by visiting Culinary.net.

Thyme-Roasted Garden Veggies

Recipe courtesy of "Cookin' Savvy"
Servings: 4-6

• 2  zucchinis
  
• 2 yellow squashes
  
• 2 tomatoes
  
• 2 carrots
  
• avocado oil
  
• 2 tablespoons thyme
  
• 2 tablespoons minced garlic
  
• salt, to taste
  
• pepper, to taste
  
• 1 cup shredded Parmesan cheese

1. Heat oven or grill to 425 F.
2. Cut zucchinis, squashes, tomatoes and carrots into bite-sized pieces. Place on lined baking sheet. Drizzle with avocado oil. Sprinkle with thyme and garlic then season with salt and pepper, to taste. Top with Parmesan cheese.
3. Bake or grill 30 minutes until fork tender.

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