This method for simply roasted zucchini and tomatoes brings out the best they have to offer. Simple, easy, and delicious.
Ingredients
- 4 medium zucchini quartered lengthwise and sliced
- 2 c baby tomatoes
- 1 – 1 1/2 Tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp salt (or to taste)
- 1/2 tsp pepper (or to taste)
Instructions
1
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.
2
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)