Follow these steps for perfect results
Extra Virgin Olive Oil
Button mushrooms
cut into half
Mixed Herbs (Dried)
Whole Black Peppercorns
crushed
Green zucchini
diced
Garlic
crushed
Heat olive oil in a skillet over medium flame.
Add crushed peppercorns and garlic to the hot oil.
Cook until garlic turns light brown.
Add sliced mushrooms to the skillet.
Increase flame to medium-high.
Cook until mushroom water evaporates.
Add diced zucchini and season with salt to taste.
Continue cooking until zucchini is well roasted.
Turn off the flame once zucchini and mushrooms are done.
Toss in the mixed herbs and adjust salt to taste.
Transfer the Roasted Zucchini & Mushroom to a serving bowl.
Serve hot as a side dish.
Expert advice for the best results
Do not overcrowd the pan, as this will steam the vegetables instead of roasting them.
Adjust the amount of herbs and spices to your liking.
Add a squeeze of lemon juice for extra flavor.
Everything you need to know before you start
5 mins
Vegetables can be chopped in advance.
Garnish with fresh parsley or thyme sprigs.
Serve as a side dish with grilled chicken or fish.
Serve over rice or quinoa.
Serve as a component in a vegetarian bowl.
Pairs well with the earthy flavors.
Discover the story behind this recipe
Common side dish in many European cuisines.
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