Roasted Zucchini & Tomatoes

Roasted Zucchini & Tomatoes

from onelovelylife.com
Side dish
53 min
4 servings
68 kcal / serving

This is such an easy summer side dish! Below is my basic method. See the notes for lots of variations!

Ingredients

  • 4 mediumzucchini, quartered lengthwise and sliced
  • 2 cupsbaby tomatoes (grape tomatoes or cherry tomatoes)
  • 11/2 tablespoons olive oil
  • 1 tablespoonbalsamic vinegar
  • ½ teaspoonsalt (or, to taste)
  • ½ teaspoonpepper (or, to taste)

Directions

  1. 1

    . In a large bowl, toss zucchini and tomatoes with a drizzle of olive oil and stir to coat.

  2. 2

    . Stir in balsamic vinegar, and add a generous sprinkle of salt and pepper.

  3. 3

    . Spread veggie mixture out onto a baking sheet, making sure that there’s plenty of room to allow for good air circulation.

  4. 4

    at 375 degrees for 30-45 minutes, or until you’ve reached your desired doneness (30 minutes will give you a more crisp-tender texture, while 45 minutes will give you some caramelization on the tomatoes, that I like)