Description
With just 9 ingredients, this balsamic zucchini tomato bake is simple to make and great for leftovers. Combine the veggies with pasta or grains to stretch them into another meal.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, finely minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Pinch of red pepper flakes
- 3 pounds zucchini, trimmed, quartered lengthwise and sliced 1/4” thick
- 1 pound cherry tomatoes
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl whisk together the olive oil, balsamic vinegar, garlic, salt, pepper and red pepper flakes.
- Combine the zucchini and tomatoes in a large bowl. Stir in the vinaigrette tossing to coat.
- Pour the vegetables and any vinaigrette in the bottom of the bowl into a square baking dish.
- Bake for 35-40 minutes until the zucchini and tomatoes are tender and lightly browned on top.
- Sprinkle with parsley before serving.
Notes
Allow the veggies to cool before transferring to an airtight container to store leftovers for up to 5 days.
You can serve the balsamic zucchini tomato bake as a side or combine it with pasta or grains such as barley or quinoa for a vegetarian/vegan main.
I rate it a 10 it made me hungry just looking at it.
Going to make them all!! Thanks!! Nanci
★★★★★
Very good suggestion! Wholesome for veggie lovers.
★★★★★