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Simply Roasted Zucchini and Tomatoes

June 19, 2017 by Emily 26 Comments

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Simply Roasted Zucchini and Tomatoes – This simple veggie medley makes the most of summer produce. My favorite method + half a dozen delicious variations below!

Simply Roasted Zucchini and Tomatoes - This method is AWESOME! SO many ways to flavor them and use them!
Originally posted January 2014. This recipe (including photos, post, etc.) has been updated from the archives. Scroll down to see the new video! 

Summa-summa-summa-summa-summatime!

Summertime is the BEST produce time! Everything good is season it seems–peaches, berries, corn, tomatoes, and–of course–zucchini!

While my utmost favorite way to eat zucchini will probably always be in something decadent like chocolate zucchini cake, this method for simply roasted zucchini and tomatoes will always be a top contender. I ate it for breakfast every day for five months the first year I made it, and I’ve made it about once a week in the summer every year since. I love the combination of flavors, and the variety of ways to use it and flavor it. Here’s how it usually goes down…

Simply Roasted Zucchini and Tomatoes - The PERFECT side to my morning eggs! So many more ways to use the in this post.

First off, this is 100% a method rather than a specific “you better follow these directions exactly, or else!” recipe.

It’s a simple, tasty combination that I love for breakfast, lunch, or dinner. This pairs great with any simply cooked meat for dinner, or you can stir it into some pasta or quinoa for a quick dish. I love it paired with eggs for breakfast or a quick dinner.

Sometimes I add an onion or a bell pepper, or I change the seasoning blend. Have a bit of a fresh basil or cilantro on hand that you need to use? Toss it in! It’s also a GREAT use for my olive oil and herb bombs–pick any flavor combination and the end result will have amazing flavor!

Simply Roasted Zucchini and Tomatoes are perfect stirred into quinoa for a quick meal! Love all the flavor options! Simply Roasted Zucchini and Tomatoes are perfect stirred into quinoa for a quick meal! Love all the flavor options!

Notes on the Recipe:

Let’s talk herbs. Zucchini and tomatoes are kind of a blank slate in the flavor department. They pair beautifully with basil, cilantro, dill, and more!

Flavor boost. Similarly, this is really yummy with any of the flavored olive oil and herb combinations I shared in my olive oil and herb bombs post. I LOVE using them in these. Lemon and dill is delicious, rosemary is awesome, and I always love roasted garlic or a little kick from chile oil.

Switch up the veggies. Sometimes I add a chopped onion, yellow squash, or a bell pepper or two. Anything that’s starting to look a little sad!

Don’t rush it. Part of the beauty of this dish is that the tomatoes get kind of caramelized the longer you put them in the oven. I LOVE the flavor that adds, so I don’t like to rush things.

What do I serve this with? Anything! This is great alongside fish, chicken or beef. I’ve also tossed it in with pasta and quinoa more times than I can count. It’s amazing with scrambled or poached eggs, etc.

Feeling the love? You might also like…

  • How to Make Olive Oil and Herb Bombs
  • Zucchini Noodle Stir Fry with Black Pepper Sauce
  • My Big Fat Greek Quinoa Salad

Got too many zucchini? Make this Simply Roasted Zucchini and Tomatoes. Awesome with eggs, stirred into quinoa or pasta, and more!
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Got too many zucchini? Make this Simply Roasted Zucchini and Tomatoes. Awesome with eggs, stirred into quinoa or pasta, and more!

Roasted Zucchini & Tomatoes


★★★★★

5 from 2 reviews

  • Author: One Lovely Life
  • Prep Time: 8 minutes
  • Cook Time: 45 minutes
  • Total Time: 53 minutes
  • Yield: about 4
  • Category: side dish, vegetables
  • Method: Roasting, oven
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Description

This is such an easy summer side dish! Below is my basic method. See the notes for lots of variations!


Ingredients

  • 4 medium zucchini, quartered lengthwise and sliced
  • 2 cups baby tomatoes
  • 1 – 1 1/2 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1/2 tsp salt (or, to taste)
  • 1/2 tsp pepper (or, to taste)

Instructions

  1. 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.
  2. 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)

Notes

Variations:

Fresh herbs: after roasting, stir in 1-3 Tbsp of basil or cilantro.

Dried herbs: add 1/2 tsp onion powder, 1/2 tsp garlic powder, and 1/2 tsp oregano to the vegetables along with the salt and pepper.

More veggies: add 1 diced onion, or 1 diced bell pepper, or 8oz of halved button mushrooms (or any combination!) to the mixture.

Old Bay: add 1/4-1/2 tsp Old Bay seasoning to the vegetables before roasting.

Keywords: side dish, vegetables, zucchini, tomatoes, roasted vegetables, roasted zucchini, roasted tomatoes

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Simply Roasted Zucchini and Tomatoes - This method is AWESOME! SO many ways to flavor them and use them!
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Filed Under: breakfast & muffins, Dairy Free, Gluten Free, Paleo, Vegan, vegetables & sides, Whole30

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Comments

  1. Naomi says

    January 23, 2014 at 4:59 am

    This looks lovely and I love the idea of making batches!
    Can I ask what is probably an obvious question? If you make a batch a week, I guess you keep it in the fridge but how do you then reheat it? My brain doesn’t want to kick in to gear this morning!

    Reply
    • emily says

      January 23, 2014 at 1:05 pm

      No worries! I refrigerate the leftovers, then I reheat them in a pan with eggs, or even use a microwave in a pinch. Hope that helps!

      Reply
      • Naomi says

        January 23, 2014 at 4:57 pm

        It does thanks! My brain did eventually start working again this afternoon 😛 We don’t actually own a microwave… It is a pain sometimes!

        Reply
  2. EllenL says

    January 24, 2014 at 11:42 am

    Zucchini and tomatoes – yum! I’m always looking for healthy side dishes. Thanks for posting this!

    Reply
  3. Momma Lynn says

    January 25, 2014 at 4:58 pm

    It’s as delicious as it is beautiful! I loved it this week and am going to be making it this weekend !

    Reply
  4. EllenL says

    April 18, 2014 at 10:25 pm

    Finally got around to trying this recipe. This is a winner! DH ate two helpings, and he is not a big fan of vegetables!

    I made the recipe just as written, with no additions – it’s perfect as is. Next time, I think I’ll add mushrooms, just to change things up.

    By the way, I bought a new (to me) brand of balsamic, Star Balsamic Vinegar of Modena. I found it at Tom Thumb grocery. I read an article comparing brands, and this one got high marks for taste and value. It is really really good!

    ★★★★★

    Reply
  5. Jeannine LaBurda says

    August 22, 2016 at 11:34 am

    Can you can this recipie?

    Reply
    • Emily says

      August 22, 2016 at 3:36 pm

      Jeannine – I wish I knew! Canning is not one of my strong points. I’m sorry!

      Reply
  6. Meghan says

    June 19, 2017 at 9:51 am

    We do a similar thing, and throw in some black beans and eat over rice. Love the roasting idea!

    Reply
    • Emily says

      June 19, 2017 at 1:02 pm

      Ooh yum! That sounds delicious!

      Reply
  7. Paige says

    June 19, 2017 at 11:03 am

    This is one of our very favorite veggies dishes!

    Reply
  8. Megan says

    June 21, 2017 at 12:43 pm

    This looks amazing! One of my favorite veggie combos in the summer–yum!

    Reply
  9. Liz Gallo says

    October 4, 2017 at 9:28 am

    Have you tried freezing this?

    Reply
    • Emily says

      October 4, 2017 at 2:25 pm

      Liz – I haven’t. I do know that zucchini tends to lose a lot of its texture upon thawing, but if they’re mixed into something like eggs or quinoa, that might not bother you too much.

      Reply
  10. Madonna Jackson says

    November 3, 2017 at 1:23 pm

    Can I sub the balsamic vinegar? With what?

    Reply
    • Emily says

      November 4, 2017 at 5:02 am

      Madonna – I’ve never substituted it in this recipe. It’s primarily there for a little acidity and a tiny touch of caramelization. If you can’t eat it or don’t tolerate it, you could probably use a squeeze of lemon juice, but the flavor will be a little different and you won’t get the same caramelization.

      Reply
  11. Mary Arnold says

    December 15, 2017 at 7:47 am

    I’m not crazy about the skin of the tomato peeling when roasting. Does this bother anyone but me?

    Reply
    • Emily says

      December 15, 2017 at 12:10 pm

      Mary – I actually love it. 🙂 I love the contrast of the caramelized exterior with the tender interior. You may prefer a roasted veggie blend without tomatoes, like this one, perhaps?

      Reply
  12. Waylon says

    March 17, 2018 at 1:16 pm

    This is as good as it looks. I was looking for a little inspiration for something to feed my health crazy calorie wise wife on a special occasion, and this proved so good she asks for it on a regular basis now. I have toyed around with everything from lemon/cilantro to roasted garlic even a little honey. You just can’t screw it up. As the author says, don’t rush it. Letting those tomatoes caramelize is the icing on the cake.

    ★★★★★

    Reply
    • Emily says

      March 18, 2018 at 5:44 am

      WOW! I’m so glad you enjoyed them. Thank you so much for taking the time to share a review!

      Reply
  13. Michelle R says

    April 9, 2018 at 1:51 pm

    What kind of tomatoes do you recommend for this recipe? Cherry, Roma, Heirloom?

    Reply
    • Emily says

      April 9, 2018 at 4:06 pm

      Michelle – I usually use cherry or grape tomatoes. If you can’t find them, you can dice up Roma tomatoes. 🙂

      Reply
  14. Euge says

    August 15, 2018 at 1:06 pm

    How thick should I cut the zucchini?

    Reply
    • Emily says

      August 15, 2018 at 2:06 pm

      It’s a flexible recipe, so it won’t matter too much. I do mine about 1/4″ thick, but a little thicker or thinner won’t make much difference. 🙂

      Reply
  15. Theresa says

    December 24, 2018 at 7:30 am

    I was telling my husband about at his type of fish my mom made, she added mozzarella cheese to a tomato and zucchini dish. Could you add cheese to this dish? And when would you add it if you did?

    Reply
    • Emily says

      December 25, 2018 at 11:43 am

      Theresa – I’m sure you could! I’d probably add it near the end so it doesn’t burn. Maybe with 5-10 minutes to go?

      Reply

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Hi, I'm Emily! Welcome to One Lovely Life, where you can find healthy food, happy thoughts, and inspiration for living your best life!

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