Roasted Zucchini and Tomatoes
Time Required: 10 (20 min. total)

I know zucchini and tomatoes are not new to anyone, but the flavors combined here make them both taste even more delicious than on their own.


6 zucchini(s) -- smaller sized
4 green onion
2 tomato(es) -- seeded and cut in chunks
2 tbsp celery leaves (from inside stalk)
1/4 cup(s) olive oil
1 tsp sea salt
1/2 tsp pepper


1.  Preheat oven to 425 degrees. Cut zucchini into sticks approx. 1/2” by 1 1/2”.  Chop white and green p[arts of onions and keep separate.  Chop celery leaves.

2.  Combine zucchini sticks, white part of onions and celery leaves in a bowl and toss with salt, pepper and olive oil.

3.  Spread vegetables out on a baking sheet with rimmed sides or a large baking pan.  Bake 20 min.

4.  Top vegetables with green part of chopped onions. Can also be topped with fresh or dried basil if desired. 


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