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

Roasted Zucchini & Tomatoes

  • Author: One Lovely Life
  • Prep Time: 8 minutes
  • Cook Time: 45 minutes
  • Total Time: 53 minutes
  • Yield: about 4 1x


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
  • 11 1/2 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1/2 tsp salt (or, to taste)
  • 1/2 tsp pepper (or, to taste)


  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)



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.

  • Category: side dish, vegetables
  • Method: Roasting, oven

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