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Roasted Vegetables with Marjoram, Garlic and Black Olives


2 medium zucchini cut in 2inch pieces

16oz cherry tomatoes

1 red onion, quartered

8oz Kalamata olives, pitted

6 garlic cloves, peeled and smashed

2-4 tablespoons marjoram

Salt and pepper

Olive oil


Preheat oven to 450°F. Line a baking sheet with parchment paper (or us a low sided oven proof baking dish).  In a separate bowl, toss all the vegetables and garlic with olive oil, marjoram and a generous sprinkling of salt and pepper.  Mix well and turn out onto baking sheet.  Roast for 25-30 minutes until the zucchini is for tender and the tomatoes begin to release their juices and collapse. Add olives during last 5 minutes of roasting.  Serve hot or at room temperature as a vegetable side dish or with a hearty, crusty loaf of bread as a light appetizer. 


It’s All Delicious Notes:  Do not over cook or the zucchini will disintegrate.


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