Roasted Zucchini And Radishes Food

ROASTED ZUCCHINI AND RADISHES

Roasted Zucchini and Radishes image

From Gourmet Magazine (June 2007). A really tasty and different way to do radishes. When roasted, they lose their bite and become almost sweet.

Provided by blucoat

Categories Vegetable

Time 45m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs zucchini
3 -4 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 bunches large radishes, greens discarded (2 1/4 lb total with greens)

Steps:

Put oven racks in upper and lower thirds of oven, then put baking pans on racks and preheat oven to 450°F.
Halve zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Toss with 2 tablespoons oil, teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Halve radishes lengthwise, then cut crosswise into 1/4-inch pieces. Toss with remaining oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in another large bowl. Working quickly, spread zucchini in pan on lower rack and radishes in pan on upper rack.
Roast vegetables, without stirring, until lightly browned and tender, 20 to 30 minutes, then toss together in a large bowl.

Nutrition Facts : Calories 52.4, Fat 4.2, SaturatedFat 0.6, Sodium 246, Carbohydrate 3.5, Fiber 1.2, Sugar 1.8, Protein 1.2

ROASTED ZUCCHINI AND RADISHES

Roasted Zucchini and Radishes image

Categories Vegetable Side Roast Vegetarian Radish Zucchini Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

2 pounds zucchini
7 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
3 bunches large radishes (2 1/4 lb total with greens), greens discarded
Special Equipment
2 large (17- by 11-inch) shallow baking pans

Steps:

Put oven racks in upper and lower thirds of oven, then put baking pans on racks and preheat oven to 450°F.
Halve zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Toss with 1/4 cup oil, teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Halve radishes lengthwise, then cut crosswise into 1/4-inch pieces. Toss with remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in another large bowl. Working quickly, spread zucchini in pan on lower rack and radishes in pan on upper rack.
Roast vegetables, without stirring, until lightly browned and tender, 20 to 30 minutes, then toss together in a large bowl.

CARROT, ZUCCHINI AND RADISH SALAD

Carrot, Zucchini and Radish Salad image

Provided by Jacques Pepin

Categories salads and dressings, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1/3 cup mayonnaise
2 1/4 tablespoons cider vinegar
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
5 medium carrots (about 12 ounces), peeled and shredded (about 3 3/4 cups)
2 zucchini (1 pound), trimmed, washed, cut lengthwise into 1/4-inch slices, which are then stacked and cut into 1/4-inch julienne strips (about 3 cups)
18 radishes (about 8 ounces), cleaned and finely sliced (1 1/2 cups)

Steps:

Combine mayonnaise, vinegar, salt and pepper in a bowl large enough to hold the salad.
Add prepared vegetables to dressing, and toss to combine. Let stand for at least an hour to soften the vegetables slightly before serving.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 428 milligrams, Sugar 6 grams

ROASTED RADISH CROSTINI

Roasted Radish Crostini image

Of all the things you can do with a radish - slice it into salads, chop it into salsa, shred it into slaw or top it with a thick layer of sweet butter and a sprinkling of flaky sea salt - the last thing most people think to do with it is cook it. But you should. Heat transforms the spicy, crisp and crunchy radish into something sweet, succulent and mellow. Here, pan-roasted radishes are served atop toast with a quick sauce made of butter, anchovies, garlic, red pepper and olive oil.

Provided by Melissa Clark

Categories easy, quick, appetizer, side dish

Time 25m

Yield 2 light meals or 4 side dishes

Number Of Ingredients 10

Ingredients

1 bunch radishes
9 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
4 tablespoons butter
8 anchovy fillets, finely chopped
4 large garlic cloves, finely chopped
Pinch red pepper flakes
8 thin slices crusty bread, toasted
4 teaspoons chopped parsley

Steps:

Remove leaves and stems from radishes; trim the tails. Cut larger radishes lengthwise into sixths and smaller radishes lengthwise into quarters.
Place a large skillet over medium-high heat until very hot. Add 1 tablespoon oil, radishes in a single layer (do not crowd) and salt and pepper. Cook radishes, without moving them, until they are lightly colored on undersides, about 3 minutes. Shake pan and continue cooking until tender, about 3 more minutes. (You can also roast them in the oven at 400 degrees for 10 to 20 minutes.)
In a small skillet over medium heat, melt butter. Stir in anchovies, garlic, red pepper and remaining oil. Reduce heat and simmer about 4 minutes.
Brush each slice of toast with sauce and top with several radish wedges. Spoon additional sauce on top, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 956, UnsaturatedFat 60 grams, Carbohydrate 34 grams, Fat 87 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 24 grams, Sodium 912 milligrams, Sugar 5 grams, TransFat 1 gram

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