Roasted Radish, Zucchini, and Shallot with Asiago
Simple roasted vegetables are so easy to make, healthy, and delicious.
This recipe for roasted radish and zucchini elevates the classic fare just a bit thanks to crispy shallot and savory asiago cheese.
Ingredients
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Time
25 m
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2 servings
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Cals
cals
- 1 bunch radish (about a dozen radishes), cut into halves or quarters
- 2 small shallots, thinly sliced
- 2 tsp avocado oil, divided
- Salt and pepper to taste
- 1 medium zucchini, thinly sliced into half moons
- ⅓ cup Boar’s Head Asiago Cheese, plus more for topping
- ½ tsp fresh thyme leaves, chopped
- ¼ tsp Tacoma Boys Crushed Red Pepper, if desired
Directions
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Prepare Ingredients
Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper. In a medium bowl, add the radishes and sliced shallots. Drizzle with 1 tsp avocado oil and sprinkle with salt and pepper. Toss to evenly coat, then transfer radish and shallot to a lined baking sheet. -
Roast Radish
Roast for 15 minutes, then remove from the oven. Meanwhile, add sliced zucchini to a medium bowl and drizzle with remaining 1 tsp avocado oil. Sprinkle with salt and pepper and toss to coat. -
Roast Zucchini
Gently transfer the partially roasted radish and shallot back to the medium bowl with the zucchini. Add chopped thyme leaves, red pepper flakes, and ⅓ cup shredded asiago cheese. Toss to coat evenly, then return to the baking sheet. Roast for about 5 minutes, until zucchini is just tender and radishes are easily pierced with a fork. -
Broil and Enjoy
Remove baking sheet from oven, sprinkle with additional shredded asiago cheese, then return to the oven. Broil on high for 2-3 minutes, until the cheese is melted and crispy on the edges. Let cool for 2 minutes before serving hot with additional shaved asiago cheese.
