Roasted Zucchini, Tomatoes, And Onion With Sundried Tomato Olive Oil Vinaigrette
From gkwillow 13 years ago
- 30 mins to make
- Serves 4
I had some really nice zucchini and was going to roast them as spears (you know, shaped like a dill pickle) but also needed to use some grape tomatoes that I had on hand. Thought it would be best to keep them as similar in size as possible. Read more .. Then I decided to add some onion to the mix, too... Using purchased olive oil dressing makes this one of the easiest veggie sides that I know of.. See less
Ingredients
- 2 medium zucchini, cut in chunks shopping list
- 1 cup grape tomatoes, whole shopping list
- 1/2 sweet onion, cut in chunks shopping list
- 3 Tblsps Sun Dried Tomato vinaigrette with olive oil shopping list
How to make it
- Preheat oven to 375 degrees.
- Mix the veggies in a large bowl and add the dressing. (If you'd rather not use the bottled dressing, just use a similar amount of olive oil and add the spices/seasoning that you prefer.)
- Stir to coat well. Pour into a nonstick baking pan or dish sprayed with nonstick cooking spray.
- Roast, stirring occasionally, for about 25-30 minutes or until the veggies are tender and caramelized. Best served warm, but can also be served at room temperature.
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