Roasted Zucchini and Radishes

• lbs zucchini2 lbs
• tablespoons extra virgin olive oil↗3 -4 tablespoons
• teaspoon salt↗1 teaspoon
• teaspoon black pepper↗1⁄2 teaspoon
• bunches large radishes, greens discarded (2 1/4 lb total with greens)↗3 bunches

Step-by-step instructions

1. 1

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

2. 2

   Halve zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Toss with 2 tablespoons 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 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.

3. 3

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