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
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.