Roasted Zucchini and Tomatoes
Ingredients
The Dish:
- 4 medium zucchini, quartered lengthwise and sliced
- 2 cups baby tomatoes (grape tomatoes or cherry tomatoes)
- 1 – 1 1/2 Tablespoons olive oil
- 1 Tablespoon balsamic vinegar
- 1/2 teaspoon salt (or, to taste)
- 1/2 teaspoon pepper (or, to taste)
- 1/2 tsp garlic powder
- 1-3 Tablespoons fresh basil or cilantro
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Total Time: 55 Minutes
Yields: 4 Servings
Directions
- In a large bowl, toss zucchini and tomatoes with a drizzle of olive oil and stir to coat. Stir in balsamic vinegar, and add a generous sprinkle of salt and pepper.
- Spread veggie mixture out onto a baking sheet. Roast 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)
Notes
Variations to try
- Fresh herbs: after roasting, stir in 1-3 Tbsp of fresh basil or cilantro.
- Dried herbs: add 1/2 tsp onion powder, 1/2 tsp garlic powder, and 1/2 tsp oregano to the vegetables along with the salt and pepper.
- More veggies: add 1 diced onion, or 1 diced bell pepper, or 8oz of halved button mushrooms (or any combination!) to the mixture.
- Old Bay: add 1/4-1/2 tsp Old Bay seasoning to the vegetables before roasting.
Credit: One Lovely Life
Could one conversation change your life?
Copyright © 2026 All Rights Reserved.