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A bowl of simply roasted zucchini and tomatoes with fresh herbs.

Roasted Zucchini & Tomatoes

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4.8 from 10 reviews

  • Author: One Lovely Life
  • Total Time: 53 minutes
  • Yield: about 4
  • Diet: Gluten Free


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 (grape tomatoes or cherry tomatoes)
  • 11 1/2 Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar
  • 1/2 teaspoon salt (or, to taste)
  • 1/2 teaspoon pepper (or, to taste)


  1. Combine. In a large bowl, toss zucchini and tomatoes with a drizzle of olive oil and stir to coat.
  2. Season. Stir in balsamic vinegar, and add a generous sprinkle of salt and pepper.
  3. Prep. Spread veggie mixture out onto a baking sheet, making sure that there’s plenty of room to allow for good air circulation.
  4. 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 fresh 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.
  • Prep Time: 8 minutes
  • Cook Time: 45 minutes
  • Category: side dish, vegetables
  • Method: Roasting, oven
  • Cuisine: American