Roasted Zucchini With Red Onion Vinaigrette
Preparation Time: 10 minutes
Cooking Time: 30 minutes
2 Tbsp. extra-virgin olive oil
2 bulb onions, cut into 1/4-inch slices
1 strip orange zest
1 tsp. fresh thyme (or 1/3 dry)
3 small zucchini, halved
1 Tbsp. red wine vinegar or apple cider vinegar
Sea salt and fresh ground pepper to taste
Preheat oven to 400F. Combine the oil, onions, orange zest and thyme in a baking dish. Stir to blend. Bake until the onions begin to brown, about 15 minutes, stirring once or twice. Add the zucchini, cut sides down, and spoon the onion mixture over the zucchini. Bake until the zucchini are tender, about 10 minutes. Remove from oven and cool slightly.
Arrange on serving plate and sprinkle evenly with the vinegar, salt and pepper. Serve warm.
Source: Simmons, Fresh and Fast.