Simply Roasted Zucchini and Tomatoes – This simple veggie medley makes the most of summer produce. My favorite method + half a dozen delicious variations below!
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…
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!
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
This is such an easy summer side dish! Below is my basic method. See the notes for lots of variations!
- 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)
- 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.
- 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)
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.