Grilled zucchini and potatoes with cheese

Ingredients:

• 4 small young potatoes (red or white, about 4 cm in diameter)
• 2 tbsp (30 g) butter
• 1 clove garlic, minced
• 1 tsp chopped thyme
• 1 tsp chopped rosemary
• 2 small zucchinis, halved lengthwise (about 2.5cm wide, 12cm long)
• 1/4 tbsp. grated parmesan

Preparation:

1. Bring a medium saucepan of water to a boil over high heat. Add the potatoes and cook until tender, about 8-10 minutes. Drain and let cool. Once cool, cut the potatoes in half.
2. Place a medium skillet over medium heat. Add the butter, garlic, thyme, and rosemary and cook until the butter melts, about 2 minutes. Meanwhile, season the zucchini slices with salt and pepper. Carefully place the zucchini and potatoes, cut-side down, in the melted butter. Cook until golden brown, about 12-15 minutes.
3. Preheat the oven to broil. Line a baking sheet with foil. Place the roasted zucchini and potatoes cut-side up on the baking sheet. Sprinkle with Parmesan cheese. Place in the oven and broil until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.