ROASTED ASPARAGUS, ZUCCHINI, AND TOMATOES
A touch of lemon and garlic gives these vegetables a refreshing flavor.
Provided by Vicki B
Categories Side Dish Vegetables Tomatoes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes.
- Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic and sea salt.
- Roast in the preheated oven for 5 minutes. Add asparagus and roast until vegetables are tender, 3 to 5 more minutes. Transfer vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.
Nutrition Facts : Calories 100.5 calories, Carbohydrate 15.5 g, Fat 4.1 g, Fiber 6.4 g, Protein 5.2 g, SaturatedFat 0.6 g, Sodium 98.2 mg, Sugar 3.8 g
ROASTED TOMATOES ONIONS AND ZUCCHINI
Roasting vegetables brings out their sweetness and intensifies their flavors. Tomatoes and zucchini are perfect partners in this tasty recipe. It is best to try and match the zucchini and tomatoes in size for the best results. I adapted this recipe from another site,using home grown tomatoes
Provided by chia2160
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F
- Arrange the zucchini, onion and tomato slices side by side in an appropriately sized baking dish.
- Once they are all attractively arranged, drizzle with the olive oil, and sprinkle with the minced garlic and thyme.
- Season with salt and pepper; cook until golden and tender for about 25 minutes.
- Serve warm or at room temperature for the best flavor.
ROASTED ZUCCHINI & TOMATOES
This is such an easy summer side dish! Below is my basic method. See the notes for lots of variations!
Provided by One Lovely Life
Categories side dish
Time 53m
Number Of Ingredients 6
Steps:
- In a large bowl, toss zucchini and tomatoes with a drizzle of olive oil and stir to coat. Stir in balsamic vinegar, and add a generous sprinkle of salt and pepper.
- Spread veggie mixture out onto a baking sheet. Roast at 375 degrees for 30-45 minutes, or until you've reached your desired doneness (30 minutes will give you a more crisp-tender texture, while 45 minutes will give you some caramelization on the tomatoes that I like)
Nutrition Facts : ServingSize 1/4 recipe, Calories 68 calories, Sugar 3 g, Sodium 296.5 mg, Fat 5.5 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 4.7 g, Fiber 1.3 g, Protein 1.1 g, Cholesterol 0 mg
CHEESY ZUCCHINI PACKETS WITH ROASTED TOMATOES
Thin strips of zucchini sub in for gluten-packed pasta dough in these baked triple cheese-stuffed raviolis. If you don't have a mandoline, a simple vegetable peeler makes perfect zucchini ribbons.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Put a rack on a baking sheet.
- Use a mandoline or vegetable peeler to make ribbons from the entire length of each zucchini, as wide as possible (the first few may be too skinny). Make 48 ribbons total (you should get 12 from each zucchini). Lie the ribbons flat on the rack on the baking sheet (it's ok if they overlap slightly) and sprinkle with 1 teaspoon salt. Let sit for 10 minutes, then pat completely dry with paper towels.
- Put the tomatoes in a large bowl and toss with the Italian seasoning, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds black pepper. Arrange the tomatoes cut-side down in a 9-by-13-inch baking dish. Bake until soft to the touch and some of the juices have been released, about 25 minutes.
- Meanwhile, mix the ricotta, mozzarella, goat cheese, lemon zest, 1 teaspoon salt and a few grinds black pepper in a medium bowl. Lay out 2 zucchini ribbons lengthwise and slightly overlapping, then top with 2 more ribbons crosswise and slightly overlapping, to make a cross. Spoon a heaping tablespoon of the cheese mixture in the middle of the zucchini cross. Tightly fold the zucchini over the cheese mixture one ribbon at a time, alternating between the crosswise strips and the lengthwise strips, so you end up with 1 zucchini square. Repeat with the remaining ribbons and filling. Drizzle with the remaining tablespoon olive oil and season with salt and pepper.
- Put the zucchini packs on top of the roasted tomatoes and bake until the zucchini is softened and the cheese is melted, 10 to 12 minutes.
- Meanwhile, toss the arugula with the lemon juice and divide among 4 plates. Spoon the tomatoes and zucchini onto the plates and drizzle with olive oil.
ROASTED ZUCCHINI AND TOMATOES RECIPE
Roasted Zucchini and Tomatoes, a delicious oven-baked vegetable recipe with only 5 ingredients and ready in 40 minutes. Perfect as a side dish or as a topping for salads and bowls!
Provided by Kristina Todini, RDN
Categories Salads + Side Dishes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Cut cherry tomatoes in half.
- Season vegetables: Place sliced zucchini and tomatoes on a sheet pan and combine with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
- Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 30 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.
Nutrition Facts : ServingSize 1 g, Calories 93 kcal, Carbohydrate 12 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 43 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 4 g
ROASTED ZUCCHINI AND TOMATO PASTA
Roasting the zucchini and tomatoes rather than sauteing them intensifies their flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper. Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.
- In large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Toss with remaining tablespoon oil; cover.
- Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits. Stir vegetables and juices into pasta. Add parsley and Parmesan; toss to combine. Serve with more Parmesan.
ROASTED ZUCCHINI
How to make the best easy roasted zucchini! Topped with Parmesan and Italian seasoning, this delicious zucchini is never soggy and goes with so many dishes.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a rimmed baking sheet.
- In a small bowl, stir together the Parmesan, Italian seasoning, salt, and pepper.
- Place the zucchini in a large bowl. Drizzle with the oil and sprinkle with the Parmesan mixture. Toss to coat, then arrange the zucchini on top of the cooling rack on the prepared baking sheet, being careful not to overlap the spears.
- Place in the oven and bake until the zucchini is tender, about 12 to 15 minutes. Turn the oven to broil. Cook until the Parmesan is lightly crisp on top, about 2 to 3 minutes. Don't walk away! The second you stop watching the cheese, it will decide to burn.
- Remove the zucchini from the oven and immediately squeeze the lemon juice over the top. Sprinkle with herbs. Enjoy warm or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 77 kcal, Carbohydrate 5 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 293 mg, Fiber 1 g, Sugar 3 g
ROASTED GARLIC-PARMESAN ZUCCHINI, SQUASH AND TOMATOES
Flavor packed roasted zucchini, squash and tomatoes made with garlic, parmesan cheese and herbs. These sheet pan veggies are incredibly simple yet full of delicious flavor and make a great healthy, easy summer side dish to any meal.
Provided by Jaclyn
Categories Side Dish
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
- In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 - 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.
- Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 - 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.
- Recipe source: Cooking Classy
Nutrition Facts : Calories 168 kcal, Carbohydrate 8 g, Protein 8 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 278 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
ITALIAN ROASTED ZUCCHINI AND TOMATOES
A vegetable side dish that has the capability to transform several meals from plain to pizzazz! Italian Roasted Zucchini and Tomatoes is easy, affordable, and absolutely delicious!
Provided by Lord Byron's Kitchen
Categories Side Dish
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Add the zucchini, tomatoes, onion, olive oil, Italian seasoning, salt, and ground black pepper to a bowl. Toss well to coat.
- Transfer the vegetables to a large baking sheet and roast for 25 minutes.
- Remove the vegetables from oven, top with the parmesan cheese, and return to the oven. Promptly turn off the heat, and allow the veggies to remain in the hot oven for five minutes.
- Serve immediately with fresh chopped Italian parsley for garnish.
Nutrition Facts : Calories 115 kcal, Carbohydrate 8 g, Protein 5 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 332 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ROASTED GARLIC ZUCCHINI AND TOMATOES
This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.
Provided by SweetBasil
Categories Side Dish Vegetables Tomatoes
Time 33m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
- Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g
More about "roasted zucchini tomatoes recipes"
ROASTED ZUCCHINI, TOMATOES AND PEPPERS - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
Servings 4Total Time 40 minsCategory Sides
ROASTED ZUCCHINI, ONIONS, PEPPERS AND TOMATOES
From deepsouthdish.com
Servings 4Total Time 45 minsEstimated Reading Time 7 mins
ROASTED TOMATO ZUCCHINI RECIPE WITH GARLIC AND PARMESAN ...
From eatwell101.com
KETO ROASTED ZUCCHINI AND TOMATOES - AN EASY LOW CARB SIDE ...
From mylifecookbook.com
Reviews 1Calories 105 per servingCategory Side Dish
- Bake uncovered until everything is tender and starting to brown. Cook for 30 minutes and check. Flip if not ready and bake for 10 minutes more or to your liking.
ROASTED ZUCCHINI WITH TOMATOES (AIR FRYER RECIPE)
From cookingchew.com
Cuisine AmericanTotal Time 18 minsCategory Side DishCalories 95 per serving
OVEN ROASTED PARMESAN ZUCCHINI | 12 TOMATOES
From 12tomatoes.com
4.7/5 (319)Category SideServings 4Estimated Reading Time 2 mins
- Slice squash into 1/4 inch rounds and add to a large bowl. Add olive oil, garlic powder, salt, and pepper, and toss to coat.
- Arrange squash on a rimmed baking sheet in a single layer. Sprinkle evenly with parmesan cheese.
- Bake until just tender, 9-10 minutes. Turn broiler on high and broil until golden brown, 2-3 minutes.
ROASTED EGGPLANT ZUCCHINI TOMATO STEW | LAST INGREDIENT
From lastingredient.com
5/5 (2)Total Time 453567 hrs 41 minsServings 4
- In a large bowl, toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Arrange the potatoes, cut side down on halt of a sheet pan, leaving other half empty. Roast the potatoes for 15 minutes. Flip the potatoes to the other side.
- Toss the eggplant and zucchini with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Spread the eggplant and zucchini on the sheet pan next to the potatoes. Continue roasting for 25-30 minutes until the potatoes are golden brown and the eggplant and zucchini are browned at the edges.
- While the vegetables are roasting, heat 1 tablespoon olive oil in a large saucepan over medium high heat. Sauté the onions until they start to soften, about 5-7 minutes. Stir in the garlic, cumin, paprika, oregano, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper, sautéing until fragrant, 30 seconds-1 minute. Pour in the tomatoes and water. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes until it thickens.
LEMONY QUINOA BOWLS WITH ROASTED ZUCCHINI AND TOMATOES ...
From foodal.com
Reviews 27Category VegetarianCuisine DinnerTotal Time 40 mins
- Preheat oven to 375°F. Place sliced tomatoes and zucchini on a large baking sheet in a single layer. Drizzle 1 teaspoon of olive oil over vegetables and sprinkle with 1 tsp salt and ½ tsp pepper, toss to coat. Bake for 25 minutes, flipping zucchini and rotating the pan halfway through.
- While zucchini and tomatoes are roasting, rinse quinoa in a fine-mesh strainer under cold running water, then place in a medium-sized pot. Add 1 cup of vegetable broth and 1 cup of water, then bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Pour cooked quinoa into a medium-sized mixing bowl and fluff with a fork.
- While quinoa is cooking, roughly chop kale. Pour remaining 2 teaspoons of olive oil in a small saucepan over medium-low heat. Once oil is hot, add chopped kale to pan and sprinkle with ½ tsp salt and ¼ tsp pepper. Cook until kale has softened, about 3 minutes, stirring occasionally. Set aside.
- After vegetables are roasted and cool enough to handle, chop zucchini slices into quarters. Add roasted vegetables and sauteed kale to the mixing bowl with the quinoa.
HEALTHY COUSCOUS RECIPE WITH ROASTED ZUCCHINI & TOMATOES ...
From cookeatlivelove.com
5/5 (1)Calories 222 per servingCategory Side Dish
ROASTED ZUCCHINI TOMATO LENTIL SALAD | LAST INGREDIENT
From lastingredient.com
5/5 (4)Total Time 35 minsServings 4
- On a sheet pan, toss the zucchini and tomatoes with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Arrange the zucchini on one half of the pan and the tomatoes, cut-side up, on the other side. Roast for 15 minutes, flip over the zucchini and continue roasting for 15 minutes until the zucchini is lightly browned and the tomatoes are wrinkled but still juicy.
- Place the lentils and 1 teaspoon salt in a medium saucepan and cover with water by 1 inch. Bring to a boil and then reduce to a low simmer with the lid partially on the saucepan. Cook for 15-20 minutes until the lentils are just tender. Taste them to check their doneness after 15 minutes. Once the lentils are ready, pour them into a strainer and rinse with cold water. Transfer the lentils to a large bowl.
- For the vinaigrette, whisk together the vinegar, olive oil, garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a small bowl.
ROASTED TOMATOES AND ZUCCHINI RECIPE | LAURA IN THE ...
From laurainthekitchen.com
- Preheat your oven to 450 degrees and place a large nonstick baking sheet in the oven to preheat for 10 minutes.
- In a large bowl toss together the zucchini, tomatoes, garlic, olive oil and season with salt and pepper to taste.
- Once the baking sheet is preheated add the vegetables and sprinkle the grated parmiggiano evenly over the top covering every piece of veggie.
- Bake for 15 to 20 minutes, or until the cheese is light golden brown. (check it after 15 minutes, if it is not browned enough on top just turn your broiler on for a minute, but keep an eye on it because it can burn within seconds)
MEAL PREP ROASTED TOMATOES, CORN, AND ZUCCHINI - BLUE BOWL
From bluebowlrecipes.com
Cuisine VegetablesCategory Side DishServings 5
ROASTED EGGPLANT ZUCCHINI TOMATOES RECIPE - SABRINAS ...
From sabrinasorganizing.com
Cuisine AmericanTotal Time 13 hrsCategory RecipeCalories 121 per serving
ROASTED ZUCCHINI AND TOMATO SOUP RECIPE - EASY & HEALTHY ...
From mylifecookbook.com
5/5 (1)Calories 130 per servingCategory Soup
SICILIAN PIZZA WITH ROASTED TOMATOES AND ZUCCHINI — AMANDA ...
From amandafrederickson.com
10 BEST PARMESAN ZUCCHINI AND TOMATO BAKE RECIPES | YUMMLY
From yummly.com
ROASTED ZUCCHINI,TOMATO AND FETA BLOOM - DIVALICIOUS RECIPES
From tipscase.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love