I used to hate mushrooms. I thought they tasted weird and slimy. As I’ve discovered with many other foods, it turns out that once you learn how to cook mushrooms properly, they’re absolutely delicious.
Now I find myself throwing mushrooms into all sorts of recipes and even designing meals that centre on them.
This roasted veggie dish is incredibly easy and has a piquant, robust flavour. The mushrooms give the dish a meaty heft, while the zucchini lends a soft, palatable bite. If you don’t like zucchini, you could certainly substitute something else – but it does make a lovely contrast to the mushrooms.
Are you a mushroom lover or hater?
Love desserts? Me too! That’s why I wrote an e-book about how to make them healthy. Take a peek here.
Roasted Zucchini and Mushrooms
gluten-free, dairy-free, vegan, vegetarian, soy-free, five ingredients or less
1 small zucchini, chopped
1 cup crimini mushrooms, cut in half (about 10-12 mushrooms, depending on their size)
1/4 tsp dried thyme
2 tbsp olive oil
1 tsp lemon juice
salt to taste, optional
Preheat the oven to 350 degrees F.
Chop your vegetables, then put them on a baking sheet or in a roasting pan. Drizzle with olive oil and lemon juice, then add in the dried thyme. Toss everything together and ensure the veggies are well coated.
Roast for about 15-20 minutes, until veggies are tender. Serve hot or at room temperature.