Ingredients
Scale
- 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.