Roasted Zucchini with Tomatoes

 

3 small to medium sized zucchini, trimmed and cut into coins

5 ripe, roma tomatoes, cut into coins

2 large garlic clove, finely minced

salt and pepper

3 tablespoons olive oil

1 teaspoon dried thyme

 

Preheat the oven to 375.  Arrange the zucchini and tomato slices side by side in a baking dish.  Drizzle with olive oil, and sprinkle with minced garlic and thyme.  Season with salt and pepper and cook until golden and tender for about 20-30 minutes basting with the juices halfway through.