Directions

1. Preheat the oven to 425°F. Peel the shallots and halve the larger ones. Toss with 2 tbsp olive oil in a small bowl. Season with salt (in moderation) and pepper, and stir to combine.
2. Set the shallots on a foil-lined baking sheet and roast, 20 min.
3. Meanwhile quarter the zucchini lengthwise and cut into 1½-inch chunks. Roughly chop the thyme and oregano, setting aside 1 sprig of each for garnish.
4. Toss zucchini with the thyme, oregano, remaining olive oil, Italian seasoning, garlic, and white wine vinegar.
5. After 10 min., add zucchini to the shallots and roast together for the remaining 10 min. Remove from oven and allow to cool slightly before seasoning with salt (in moderation) and pepper to taste. Garnish with remaining oregano and thyme.