Caitlin Bensel
Serves 4 (serving size: 1/2 cup)

A few minutes under the broiler adds a just a touch of char to the baby zucchini, and mellows the bite of the radishes. For ease of application, we coat the vegetables with cooking spray. For the best flavor, use an olive oil or avocado oil spray.

While the vegetables are under the broiler, you’ll have time to whisk together the lemony vinaigrette to bring the whole dish together. Fresh thyme tastes delicious with the vinaigrette and vegetables, but feel free to garnish with any fresh herbs you have on hand.

How to Make It

Step 1

Halve baby zucchini and small radishes lengthwise. Place, cut sides down, on a rimmed baking sheet. Lightly coat with cooking spray. Broil on high on oven rack in top position until browned and tender, 4 to 5 minutes.

Step 2

Whisk together olive oil, fresh lemon juice, Dijon mustard, kosher salt, and black pepper in a small bowl. Arrange mixture on a platter. Drizzle with dressing, and sprinkle with fresh thyme leaves.

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