Roasted Tomatoes & Zucchini
This colourful roasted tomato and zucchini medley is sweet & salty and a wonderful antipasto eaten with bread. I like to use mixed cherry tomatoes as it adds a beautiful pop of colour. Mix it up with your favourite veggies to make a rainbow of goodness.
Roasted Tomatoes & Zucchini
Ingredients
- 2 zucchini
- 2 handfuls of cherry tomatoes
- 2 garlic cloves, cut in half
- 1 rosemary sprig
- Extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven at 425F
- Slice zucchini in 1/4” thick rounds and cut tomatoes in half.
- Line a baking sheet with parchment paper and neatly place the zucchini rounds and tomatoes cut side facing up.
- Add the garlic and sprinkle the rosemary over vegetables.
- Drizzle with olive oil and salt and pepper to taste.
- Bake for 40-45 min or until they are nice and browned. Enjoy with crusty bread or naan
