Skillet Root Vegetable and Zucchini Medley with Herb Bread

This vibrant skillet meal features a delightful combination of hearty root vegetables and tender zucchini, sautéed to perfection. The addition of fresh herbs adds a fragrant touch, while the accompanying herb bread provides a satisfying crunch. This dish balances traditional comfort food with a modern twist, making it a perfect option for a wholesome dinner. It is vegetarian, gluten-free, and packed with fiber.

Ingredients:

• 2 cups diced root vegetables (carrots, parsnips, and sweet potatoes)
• 2 medium zucchinis, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1 loaf of gluten-free bread
• 2 tablespoons fresh basil, chopped
• 1 tablespoon olive oil (for bread topping)

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent.
3. Stir in the diced root vegetables and cook for about 10 minutes, stirring occasionally, until they start to soften.
4. Add the sliced zucchini, dried thyme, dried rosemary, salt, and pepper. Cook for an additional 5-7 minutes until the zucchini is tender.
5. Remove from heat and stir in the fresh parsley and basil.
6. While the vegetables are cooking, preheat the oven to 375°F (190°C).
7. Brush the gluten-free bread with 1 tablespoon of olive oil and sprinkle with fresh basil. Bake for about 10 minutes until golden and crispy.
8. Serve the skillet vegetable medley hot with the herb bread on the side.