parmesan roasted vegetables

ah, summer.  that time of year where it gets sticky and hot and humid.  but fortunately, the season also brings forth a bounty of fresh vegetables, which more than makes up for the perspiration.

new potatoes and zucchini mean dinner for brian.  in fact, this means two dinners for brian.

ingredients:
- potatoes (handful of small to medium)
- zucchini (1 medium)
- olive oil
- parmesan cheese
- garlic powder
- thyme
- pepper (black, ground hot, cayenne)

preparation:
quarter the zucchini lengthwise and then cut into approximately two inch lengths.  cut the potatoes into similar size chunks (quarter or half, depending on the size of the potato to begin with).  toss with olive oil, and mix in garlic powder, thyme, and pepper.

spread the vegetables onto a baking sheet (covered with parchment paper) and roast at 400°F for 20 minutes, mixing occasionally.  with about 5-8 minutes left on the timer, sprinkle the parmesan cheese on top.

verdict:
i'm not sure i like the thyme as much as the rosemary, but the vegetables were still tasty.  beyond that, i should have added carrots.  but i forgot that i had some in my fridge.  sadness.  also, i should have cut the potatoes a little smaller because some of them were still a little less than tender in the center.

and be warned: the potatoes are hot.  i mostly blame it on the melty cheese.  and the roof of my mouth doesn't like me now...