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Categories:
zucchini yellow squash tomatoes onion garlic red pepper Coriander potatoes olive oil fresh thyme lemon salt Italian bread butter
Viewed: 40 - Published at: 9 years agoIngredients
- 2 medium zucchini, sliced into medallions
- 1 small yellow squash, sliced into medallions
- 1 can diced tomatoes
- 1/2 an onion, roughly chopped
- 3 garlic cloves, 2 diced and 1 whole
- 1-2 teaspoons red pepper flakes
- 1 tablespoon coriander
- 1 small bag fingerling potatoes
- 1 tablespoon olive oil
- 1 big bunch fresh thyme, chopped
- 1/2 a lemon
- salt and pepper to taste
- 2 slices Italian bread (per person)
- butter
Method
- Pre-heat your oven to 425 degrees. Cut the fingerling potatoes in half and add the olive oil, salt, pepper, and thyme. Toss with your hands to coat and lay on a baking sheet in a single layer. Roast until the outside are crispy, about 25 minutes, turning them over once about half way through.
- While potatoes are roasting, heat up olive oil in a large saute pan on medium heat and add the onion. Saute until translucent and add garlic. Stir until fragrant then add diced tomatoes (don't drain), zucchini, squash, salt, pepper, coriander, and red pepper flakes. Saute for a few minutes until squash starts to soften, then cover and reduce heat to medium-low for about 10 minutes. Uncover to let some of the moisture evaporate for 5 minutes or so.
- Once potatoes are roasted, turn oven off and place Italian bread right on the oven racks. Let lightly toast, about 2-3 minutes, then remove bread and potatoes. Take the whole garlic clove and rub all over one side of each piece of Italian bread (you may need more than 1 garlic clove to coat the bread if you're making a large batch) until fragrant. Butter the bread on the same side.
- Place the bread on a plate and ladle the spicy zucchini saute over it. The juices will make the bread soft, but not mushy. Squeeze the lemon over the potatoes and toss before serving.
