Bring out the flavors of summer veggies by roasting zucchini and tomatoes and garnishing with fresh basil.
1 (8-ounce) container refrigerated prechopped red onion
2 medium zucchini, coarsely chopped
1 cup grape tomatoes
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh basil
How to Make It
Preheat oven to 500°.
Combine first 6 ingredients; toss well. Place on a large rimmed baking sheet. Bake at 500° for 18 minutes or until vegetables are tender and lightly browned, stirring after 12 minutes. Add basil to roasted vegetables; toss gently.