Roasted zucchini with cherry tomatoes, garlic and onion totally elevates a few simple ingredients to five star status! The oven caramelizes the cherry tomatoes, onion and garlic, pulling out their natural sweetness. Paired with tender zucchini, it makes a beautiful, flavorful side dish everyone at the table will love.
It’s November, you guys and yes, I STILL have fresh cherry tomatoes from my garden that are ripening. At first they ripened rather quickly, but now the pace is slowing. This is good because it stretches out the time that I can enjoy them. I made this dish when I was overwhelmed with little tomatoes and wanting to use up my zucchini before it faded. And it was so delicious, I had to sort through the rest of my little cherry tomatoes to gather enough to make it AGAIN.
That said, if you don’t have fresh garden produce in November, no worries! Since you can now find really good cherry tomatoes even in the middle of winter at the grocery store, just pick up at the store. And you are ready to rock the kitchen. Make sure to get the really sweet tomatoes. And nice green firm zucchini. Don’t forget the balsamic vinegar!
I really love that I can pop this in the oven and it cooks all on its own while I work on other cooking projects. There is one step in the middle to toss in the zucchini. You CAN roast it all together, but I like to give the tomatoes, garlic and onion a little extra time to fully caramelize and intensify that ah-mazing Italian flavor.
What to Do with Leftover Roasted Zucchini & Tomatoes
If you have leftovers, you can use them in omelets, quiches or egg muffins. I have been doing just that, making crust-less quiches for myself all week. I fill my quiche with these roasted treasures, chopped (vegan) breakfast sausage, a touch of finely chopped salsa peppers and shredded gouda cheese. OMG it’s Heaven! I’ll have to blog that one sometime soon as well.
Of course you could also toss these roasted lovelies in to add great Italian flavor to a soup, chicken, pasta, seafood. Or almost any saucy main dish you’re cooking. Especially where you’re looking to add that Italian flare.
But wouldn’t this be perfect as a side dish for Thanksgiving too?
Adapted slightly from One Lovely Life … but it’s also kind of a riff on this recipe where I topped grilled zucchini with scrambled eggs and candied cherry tomatoes.
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Roasted Zucchini & Cherry Tomatoes
Ingredients
- 1 lb. grape or cherry tomatoes, sliced in half
- 1/2 of a sweet onion, peeled & chopped
- 2 – 4 cloves garlic, peeled & chopped
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon balsamic vinegar
- 1 lb. zucchini, cut into small chunks
- About 1 teaspoon Italian Seasoning
- Bacon salt (or regular salt)
- Optional, for the top: freshly shredded Parmesan cheese
Instructions
- Preheat the oven to 400 F. Line a large, rimmed baking sheet with silicon baking mat. Set the halved cherry tomatoes on the mat, then tuck in the onion and garlic. Drizzle with half of the olive oil and all the balsamic vinegar and gently toss to coat. Set in the oven and let roast alone for 15 – 20 minutes.
- Meanwhile, chop the zucchini and toss with the other Tablespoon of olive oil. When the 15 – 20 minutes is up, then sprinkle the zucchini and Italian seasoning over top. Gently stir, moving any browned bits away from the edge and preferably submerging them in the juices. Sprinkle lightly with bacon salt (or salt). Roast for another 15 – 20 minutes or until the zucchini is tender.
- Remove from oven, taste, and adjust seasonings to your liking. Scoop into a serving dish with a slotted spoon. If desired, sprinkle freshly shredded Parmesan cheese on top before serving.
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2023, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
