Roasted Zucchini and Tomatoes

recipe
Bring out the flavors of summer veggies by roasting zucchini and tomatoes and garnishing with fresh basil.

Yield:

3 cups (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 18 Minutes

Nutritional Information

Calories 44
Caloriesfromfat 37 %
Fat 2 g
Satfat 0.3 g
Monofat 1.1 g
Polyfat 0.3 g
Protein 1.5 g
Carbohydrate 6.8 g
Fiber 1.7 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 106 mg
Calcium 22 mg

Ingredients

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

Preparation

1. Preheat oven to 500°.

2. 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.