vegetables
vegan
roasted
everyday
side dish
soft
Mediterranean
summer
Hot
Roasted Zucchini and Tomato Dish
Difficulty
easy
Time
40m
Price Category
cheap
Calories
Low
This simple yet delicious roasted zucchini and tomato dish is a perfect choice for a light lunch or as a side dish with a heartier dinner. The sweet flavor of the vegetables and the aroma of garlic wonderfully complement each other as they caramelize in the oven. It's quick to prepare with minimal effort, making it ideal for busy weekdays. Give it a try and enjoy the fresh, Mediterranean flavors!
ingredients
Steps
Preparation
Preheat your oven to 200°C (180°C for fan-assisted ovens). Cut the zucchini into slices or half-moons about 1-1.5 cm thick, and quarter or halve the tomatoes depending on their size.
Seasoning
In a large bowl, combine the chopped zucchini and tomatoes with olive oil, minced garlic, oregano, basil, salt, and freshly ground black pepper. Ensure all vegetables are well coated with the seasoned oil.
Roasting
Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized at the edges. Toss them once halfway through for even cooking.
Serving
Remove from the oven and serve immediately while hot, either as a side dish or a light main course with fresh bread.
Extra Tips
► For an even more intense flavor, sprinkle some grated Parmesan cheese over it during the last 5 minutes of baking.
► If you like spicy flavors, add a pinch of chili flakes to the spices.
► Drizzle with a little extra virgin olive oil and fresh basil before serving.
Nutrition
| Per 100g | Per Serving 250g / 8.8 oz | |
|---|---|---|
| Calories | 85 kcal | 212 kcal |
| Protein | 1.5 g | 3.8 g |
| Fat | 6.5 g | 16.3 g |
| Carbohydrate | 5 g | 12.5 g |
| Fiber | 2 g | 5 g |
| Sugar | 3.5 g | 8.8 g |