Slow Roasted Summer Vegetables with Pan Seared Salmon
Ingredients
- 2 zucchini
- 2 yellow squash
- 1 onion
- 1 red bell pepper
- 4 Roma tomatoes
- 1 fennel bulb
- 2 cloves of garlic
- 3 sprigs of fresh thyme
- ¼ cup olive oil
- 1 teaspoon Salt
- 1/2 teaspoon pepper
Instructions
- Chop all vegetables and place in a roasting pan that is about 2 inches deep.
- The vegetables should be piled on top of each other
- Drizzle with olive oil, sprinkle with fresh thyme, salt and pepper.
- Mix thoroughly and roast at 375° for 1 hour and 15 minutes, stir the vegetables gently every half hour