Active Time

　　25 min

　　Total Time

　　55 min

　　Radishes, when roasted, lose their bite and perfectly complement the mellow sweetness of cooked zucchini.

　　

Ingredients

Makes 8 servings

　　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

　　

Step 1

Put oven racks in upper and lower thirds of oven, then put baking pans on racks and preheat oven to 450°F.

　　

Step 2

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.

　　

Step 3

Roast vegetables, without stirring, until lightly browned and tender, 20 to 30 minutes, then toss together in a large bowl.