Roasted Zucchini, Tomatoes, And Onion With Sundrie... |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I had some really nice zucchini and was going to roast them as spears (you know, shaped like a dill pickle) but also needed to use some grape tomatoes that I had on hand. Thought it would be best to keep them as similar in size as possible. Read more ... Then I decided to add some onion to the mix, too... Using purchased olive oil dressing makes this one of the easiest veggie sides that I know of.. Ingredients:
2 medium zucchini, cut in chunks |
1 cup grape tomatoes, whole |
1/2 sweet onion, cut in chunks |
3 tblsps sun dried tomato vinaigrette with olive oil |
Directions:
1. Preheat oven to 375 degrees.
2. Mix the veggies in a large bowl and add the dressing. (If you'd rather not use the bottled dressing, just use a similar amount of olive oil and add the spices/seasoning that you prefer.)
3. Stir to coat well. Pour into a nonstick baking pan or dish sprayed with nonstick cooking spray.
4. Roast, stirring occasionally, for about 25-30 minutes or until the veggies are tender and caramelized. Best served warm, but can also be served at room temperature.
|
|