Roasted Garlic Zucchini and Tomatoes
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recipe
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Recipe by SweetBasil
"This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too."
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2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
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2 cups quartered ripe tomatoes
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1/2 onion, minced
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3 cloves garlic, minced
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1/2 teaspoon crushed red pepper flakes
Directions:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
- Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.
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