Description
A simple and flavorful Balsamic Zucchini Tomato Bake featuring fresh summer vegetables roasted with garlic, balsamic vinegar, and herbs for a healthy and delicious side dish.
Ingredients
- 2 medium zucchini, sliced into 1/4-inch thick rounds
- 1 pint grape or cherry tomatoes
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh basil
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine zucchini, tomatoes, garlic, olive oil, balsamic vinegar, salt, black pepper, and red pepper flakes if using. Toss to coat evenly.
- Transfer the vegetables to a baking dish and spread them in an even layer.
- Roast for 25-30 minutes until the vegetables are tender and beginning to caramelize.
- Remove from the oven and sprinkle with chopped basil before serving.
Notes
- Use yellow squash in place of or in addition to zucchini for variety.
- Add a sprinkle of Parmesan or feta cheese for extra flavor.
- Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 90
- Sugar: 5g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
