Roasted Baby Squash and Carrots

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

Preheat oven to broil. Combine olive oil with garlic in a
glass or ceramic baking dish. Add vegetables and mix in
dill and thyme. Broil for ten minutes.

Stir vegetables, then continue broiling for one minute.
Vegetables are done when easily pierced with a fork. Cool
for five minutes before serving.