Roasted Zucchini and Tomatoes

Name: Roasted Zucchini and Tomatoes
Prep time: 4 min
Cook time: 18 min
Total time: 22 min
Yield: 3 cups (serving size: 1/2 cup)
Ingredients: 1 (8-ounce) container refrigerated prechopped red onion; 2 medium zucchini, coarsely chopped; 1 cup grape tomatoes; 2 teaspoons olive oil; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon chopped fresh basil

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

Recipe by Oxmoor House April 2009

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Recipe Summary test

prep:

4 mins

cook:

18 mins

total:

22 mins

Yield:

3 cups (serving size: 1/2 cup)

Nutrition Info

Ingredients

1 (8-ounce) container refrigerated prechopped red onion
2 medium zucchini, coarsely chopped
1 cup grape tomatoes
2 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon chopped fresh basil

Directions

Step 1
Preheat oven to 500°.

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Step 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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Cooking Light Fresh Food Fast

Nutrition Facts

Per Serving:

44 calories; calories from fat 37%; fat 2g; saturated fat 0.3g; mono fat 1.1g; poly fat 0.3g; protein 1.5g; carbohydrates 6.8g; fiber 1.7g; iron 0.4mg; sodium 106mg; calcium 22mg.

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Roasted Zucchini and Tomatoes

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Roasted Zucchini and Tomatoes

Gallery

Recipe Summary test

Ingredients

Directions

Source

Nutrition Facts

Reviews

All Reviews for Roasted Zucchini and Tomatoes