Roasted Zucchini and Tomatoes Recipe Print Page

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Side Dishes

Roasted Zucchini and Tomatoes

Prep: 4 minutes; Cook: 18 minutes

Oxmoor House APRIL 2009

Yield: 3 cups (serving size: 1/2 cup)
Cook time:18 Minutes
Prep time:4 Minutes

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.

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

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Roasted Zucchini and Tomatoes recipe