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Roasted Zucchini and Tomatoes

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

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

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