Ingredients
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3
-
5
-
1
-
1
-
-
3
-
1
-
-
-
-
-
-
-
-
Directions
Roasted Tomatoes Onions and Zucchini,Roasting vegetables brings out their sweetness and intensifies their flavors. Tomatoes and zucchini are perfect partners in this tasty recipe. It is best to try and match the zucchini and tomatoes in size for the best results. I adapted this recipe from another site,using home grown tomatoes,I sliced then quartered my veggies so that, after they were roasted, I could toss with pasta. Then tossed the whole thing with a little Good Seasons Italian Salad Dressing (didn’t need much), grated parmesan, marinated artichoke hearts, fresh basil strips, and black olives (kalamata would be better). Served with parmesan crusted wild salmon. Fabulous!,This tasted very good! I cut the recipe in half but added some broccoli. I also used 5 cloves of garlic and used Italian seasoning. Delicious!
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Steps
|
1
Done
|
Preheat Oven to 375f |
|
2
Done
|
Arrange the Zucchini, Onion and Tomato Slices Side by Side in an Appropriately Sized Baking Dish. |
|
3
Done
|
Once They Are All Attractively Arranged, Drizzle With the Olive Oil, and Sprinkle With the Minced Garlic and Thyme. |
|
4
Done
|
Season With Salt and Pepper; Cook Until Golden and Tender For About 25 Minutes. |
|
5
Done
|
Serve Warm or at Room Temperature For the Best Flavor. |
