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Roasted Zucchini and Tomatoes

Prep time 4 mins
Cook time 18 mins
Yield 3 cups (serving size: 1/2 cup)
Bring out the flavors of summer veggies by roasting zucchini and tomatoes and garnishing with fresh basil.

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

Nutrition 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

How to Make It

  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.

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