2cupsbaby tomatoesgrape tomatoes or cherry tomatoes
1 - 1 1/2Tablespoonsolive oil
1Tablespoonbalsamic vinegar
1/2teaspoonsaltor, to taste
1/2teaspoonpepperor, to taste
Instructions
Combine. In a large bowl, toss zucchini and tomatoes with a drizzle of olive oil and stir to coat.
Season. Stir in balsamic vinegar, and add a generous sprinkle of salt and pepper.
Prep. Spread veggie mixture out onto a baking sheet, making sure that there's plenty of room to allow for good air circulation.
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 TO TRY:
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.