Roasted Cherry Tomatoes and ZucchiniServing size:
Prepare a summertime classic any time you want with this delicious recipe, featuring roasted cherry tomatoes and zucchini! This side dish complements the delicate herbal taste of perfectly seasoned lemon dill salmon, and can be served warm or at room temperature.
What’s in this recipe?
2 medium fresh zucchini, cut into half moons
1 1/2 cups cherry tomatoes
1 1/2 TBSPolive oil or non-stick cooking spray
2 TBSPbasil leaves, torn
Preheat the oven to 375°F. Place zucchini slices on a sheet pan, drizzle with olive oil and season with salt and pepper to taste. Bake for 8 to 10 minutes, until zucchini is tender and begins to brown. Carefully, open oven door, pull out the sheet pan and pour in the tomatoes. Continue baking for 4 to 5 minutes until the tomatoes begin to pop and blister. Remove from the oven, sprinkle with the basil and serve warm.