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1 red onion, halved lengthwise and thinly cut crosswise into hall circles

1 Tbsp extra-virgin olive oil

4 small zucchini (courgettes), each 4-5” (10-13 cm) long, about 1½ lb (750 g) total weight, trimmed and halved lengthwise

Kosher salt & freshly ground pepper

¼ c (⅓ oz/10 g) finely chopped fresh mint

1 tsp red wine vinegar

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1. Preheat the oven to 400°F (200°C). Spread the onion slices in a shallow, 9”x13” (23x33-cm) baking dish. Drizzle with the olive oil and stir to combine. Spread the onion slices again into an even layer.

2. Bake until the onion slices begin to brown on the edges, about 15 minutes. Remove from the oven.

3. Push the onion slices to one side. Arrange the zucchini, cut side down, in the baking dish and spoon the onion slices on top. Sprinkle with ½ teaspoon salt, or more to taste, and season with pepper. Bake for 10 minutes, remove from the oven, and turn the zucchini cut side up. Bake until the zucchini are tender when pierced with a knife, 5-10 minutes longer.

4. Arrange the zucchini, cut side up, on a warmed serving plate. Add the mint and vinegar to the onion slices and stir to blend. Spoon the onion over the zucchini and serve at once.

Zucchini are mild-flavored squashes that taste best when they are small and young, Here, their understated flavor is heightened by two bold partners, roasted red onions and aromatic fresh mint, Serve this easy-to-assemble side dish with grilled or roasted lamb.