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.
- 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
Prepare IngredientsPreheat 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 RadishRoast 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 ZucchiniGently 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 EnjoyRemove 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.