Roasted Cucumbers and Onions with Fresh Herbs Recipe - Allrecipes.com
Roasted Cucumbers and Onions with Fresh Herbs Recipe
  • READY IN 40 mins

Roasted Cucumbers and Onions with Fresh Herbs

Recipe by  

"I invented this recipe out of a need for a way to use the surplus cucumbers from a friend's garden this summer. I had never heard of someone roasting cucumbers, and a quick internet search turned up nothing, so I thought it would make an interesting culinary experiment. As it turned out, though, I discovered a new family favorite! This fast and easy recipe makes a great side dish for any occasion. Great with chicken or steak! I've even eaten it by itself for a light lunch. What more could you ask for?"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Spray the foil with olive oil cooking spray.
  2. Spread pieces of butter into the baking sheet and lay cucumber spears over the butter. Top with slices of sweet onion and scatter basil, parsley, cilantro, and mint over the top. Spray the vegetables again with olive oil cooking spray.
  3. Roast cucumber mixture in the preheated oven until cucumber spears begin to soften, about 10 minutes. Turn the cucumbers and onion slices over and return to oven; roast until cucumbers are tender, 15 to 20 more minutes.
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Reviews More Reviews

Sep 16, 2014

Very good! I have never had warm cucumbers before, but it is just too cold right now so I decided to give these a try and am glad I did! I didn't have olive oil spray, so I brushed olive oil on the pan and used coconut oil spray on top of everything. I feel like the fresh herbs lost most of their flavor being in the oven so long, so next time I might add them when I turn everything. Also, needs a bit of salt, not a lot. Thanks for making up this unique recipe and sharing with us!

 
Aug 04, 2014

Thanks,JRH143 for this recipe. A neighbor gave me an abundance of cucumbers and I've made all the pickles I wanted. I also froze cucumbers for a sweet/sour pork recipe so I was looking for something different. I didn't have a Vidalia onion so just used a yellow one plus one green onion. Other than that, I followed the recipe exactly including all the fresh herbs. All of the herbs were great and the cilantro was a must. Delicious. I'll be making this again!

 

3 Ratings

Jul 12, 2015

I just tried this for the first time. I never thought anyone cooked cucumbers, but they were very good! My sister gave me some from her garden and I used those for this. The only thing I changed was adding a pinch of salt. Not only was it tasty, but it was also cheaper than zucchini. I'll be using this recipe again for sure.

 

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Nutrition

  • Calories
  • 67 kcal
  • 3%
  • Carbohydrates
  • 3.4 g
  • 1%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 43 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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