Pancetta Roasted Vegetables
From the Feb. 2019 article: A Classic Dinner – Pan Fried Salmon with Pancetta Roasted Vegetables and Chocolate Soufflé
Other recipes from this article:
Chocolate Soufflé
Pancetta is the Italian bacon that tastes more like pork than bacon. It typically is sold sliced thinly and enhances anything it’s cooked with. I used green beans and zucchini but it’s just as good on potatoes, asparagus, winter squash, cauliflower, or broccoli.
Ingredients
1 pound green beans, trimmed
2 large zucchini cut in half lengthwise and cut into 1/2″ slices
1 T olive oil
3 oz. pancetta, julienned
salt and pepper to taste
Pinch chili flakes
1/2 C water or broth
Directions
Heat the oven to 400F.
In a large bowl combine the green beans, zucchini, olive oil, pancetta, salt, pepper, and chili flakes and mix well.
Arrange in a single layer on a cookie sheet with an edge.
Pour the water into the pan.
Place in the oven and roast until the vegetables are tender, about 15 minutes. Serve hot.
Serves 4-6
