Roasted Zucchini and Tomatoes

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

This recipe goes with Roasted Vegetable Pizza

Yield: 3 cups (serving size: 1/2 cup)
Recipe from Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 44
  • Calories from fat: 37%
  • Fat: 2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.5g
  • Carbohydrate: 6.8g
  • Fiber: 1.7g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 106mg
  • Calcium: 22mg


  • 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


  1. 1. Preheat oven to 500°.
  2. 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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