Zucchini And Cherry Tomatoes With Red Pepper Dressing Recipes

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SHEET PAN ROASTED MEDITERRANEAN VEGETABLES



Sheet Pan Roasted Mediterranean Vegetables image

These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.

Provided by BigDaddy

Categories     Side Dish     Vegetables     Tomatoes

Time 1h5m

Yield 4

Number Of Ingredients 10

12 cherry tomatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 zucchini, sliced
2 red onions, quartered
2 cloves garlic, crushed and peeled
2 tablespoons olive oil
1 teaspoon chopped fresh basil
ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
  • Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 13.3 g, Fat 7.2 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 15.3 mg, Sugar 5.3 g

ZUCCHINI AND CHERRY TOMATOES WITH RED PEPPER DRESSING



Zucchini and Cherry Tomatoes With Red Pepper Dressing image

Zucchini's inherent versatility is well known. It shows up in pastas, vegetable stews and can even be pickled. In this salad, thinly sliced zucchini is very briefly blanched, then paired with other summery ingredients and served at room temperature. Roast the red pepper yourself or use a quality brand from a jar.

Provided by David Tanis

Categories     vegetables, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 14

2 pounds zucchini or summer squash, sliced lengthwise 1/8-inch thick
1/2 cup roughly chopped roasted red pepper (see note)
1 garlic clove, minced
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Maras pepper flakes, Korean pepper flakes or sweet paprika
Pinch of cayenne
Salt and pepper
1 pint cherry tomatoes, halved and lightly salted
A few fresh oregano leaves and flowers, for garnish, or a few small basil leaves
Parsley leaves, for garnish
Olives, for garnish

Steps:

  • Bring a large pot of well-salted water to a boil. Working in batches, blanch zucchini strips for 1 minute, then remove with a spider or slotted spoon and spread on a kitchen towel-lined baking sheet to cool.
  • Make the dressing: Put roasted red pepper, garlic, oil, mustard, vinegar, lemon juice, Maras pepper and cayenne in a blender and purée until smooth. Transfer to a small bowl and season with salt and pepper. Taste and adjust acidity with a few drops of lemon juice or vinegar.
  • Arrange zucchini and cherry tomatoes on a platter. Drizzle judiciously with dressing (reserve excess dressing for up to a week) and garnish with oregano, parsley and olives.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 557 milligrams, Sugar 5 grams, TransFat 0 grams

SAUTEED ZUCCHINI WITH CHERRY TOMATOES, GARLIC AND BASIL



Sauteed Zucchini With Cherry Tomatoes, Garlic and Basil image

Make and share this Sauteed Zucchini With Cherry Tomatoes, Garlic and Basil recipe from Food.com.

Provided by Hey Jude

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
2 medium zucchini, cut in half lengthwise then cut into half moon slices
2 garlic cloves, crushed
3/4 cup cherry tomatoes, halved
2 tablespoons chopped fresh basil
1/2 teaspoon salt
fresh ground black pepper, to taste

Steps:

  • Heat a 10-inch skillet over medium-high heat; add the olive oil, swirling to coat the pan. Add zucchini; cook, stirring often, until slightly browned, about 2 minutes.
  • Add the garlic; cook, stirring, until just fragrant, about 30 seconds. Add the tomatoes; stir until softened, about 1 minute. Stir in the basil, salt and pepper to taste.

Nutrition Facts : Calories 83.9, Fat 7.1, SaturatedFat 1, Sodium 300.4, Carbohydrate 4.7, Fiber 1.4, Sugar 3.2, Protein 1.6

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