Description
I invented this recipe out of a need for a way to use the surplus cucumbers from a friend’s garden this summer. I had never heard of someone roasting cucumbers, and a quick internet search turned up nothing, so I thought it would make an interesting culinary experiment. As it turned out, though, I discovered a new family favorite! This fast and easy recipe makes a great side dish for any occasion. Great with chicken or steak! I’ve even eaten it by itself for a light lunch. What more could you ask for?
Ingredients
- olive oil cooking spray
- 2 tablespoons butter, cut into small chunks (Optional)
- 1 large cucumber – peeled, seeded, and cut lengthwise into spears
- 1 small sweet onion (such as Vidalia®), cut in half and sliced
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chopped fresh cilantro
- 1 teaspoon chopped fresh mint
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking dish with aluminum foil. Spray the foil with olive oil cooking spray.
- Spread pieces of butter into the baking sheet and lay cucumber spears over the butter. Top with slices of sweet onion and scatter basil
- parsley
- cilantro
- and mint over the top. Spray the vegetables again with olive oil cooking spray.
- Roast cucumber mixture in the preheated oven until cucumber spears begin to soften
- about 10 minutes. Turn the cucumbers and onion slices over and return to oven; roast until cucumbers are tender
- 15 to 20 more minutes.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4