Baby vegetables are fully ripe, miniature vegetables cultivated to perfection. They often have a sweeter taste than their larger counterparts. Deep green zucchini combined with bright orange carrots makes a lovely presentation.
SERVES 4
• 2 tablespoons extra virgin olive oil
• 1 or 2 garlic cloves, crushed
• 8 ounces baby zucchini, cut into ¼-inch rounds
• 8 ounces baby carrots, sliced in half
• 1 teaspoon finely chopped fresh dill
• 1 teaspoon dried thyme
1. Preheat oven to broil. Combine olive oil and garlic in a glass or ceramic baking dish. Add vegetables and mix in dill and thyme. Broil for ten minutes.
2. Stir vegetables, then continue broiling for one minute. Vegetables are easily pierced with a fork. Cool for five minutes before serving.
