Roasted Radish, Zucchini, and Shallot with Asiago
Ingredients
- 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
Preparation
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Prepare Ingredients
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. In a medium bowl, combine the radishes and sliced shallots. Drizzle with 1 teaspoon avocado oil, season with salt and pepper, and toss to coat. Transfer to the prepared baking sheet. -
Roast Radishes
Roast for 15 minutes, then remove the baking sheet from the oven. Meanwhile, place the sliced zucchini in a medium bowl, drizzle with the remaining 1 teaspoon avocado oil, season with salt and pepper, and toss to coat. -
Roast Zucchini
Transfer the partially roasted radishes and shallots back to the bowl with the zucchini. Add the chopped thyme leaves, red pepper flakes, and ⅓ cup shredded Asiago cheese. Toss to combine, then return everything to the baking sheet. Roast for about 5 minutes, until the zucchini is just tender and the radishes are easily pierced with a fork. -
Broil and Enjoy
Remove the baking sheet from the oven and sprinkle with additional shredded Asiago cheese. Return to the oven and broil on high for 2–3 minutes, until the cheese is melted and crispy at the edges. Let cool for 2 minutes, then serve hot with extra shaved Asiago cheese if desired.