Summer produce, especially zucchini and tomato, really does not need too much. When freshly harvested and prepared, just salt and pepper, and a drizzle of olive oil will do. Summer produce is bursting with flavor and roasting makes preparation simple and tasty. For a little extra, sprinkle chopped herbs on top.
Yield: 3 Servings
Ingredients
- 1 pound zucchini, sliced into 1/2-inch half moons
- 8 ounces cherry and/or Roma tomatoes, sliced in half if larger
- 1 green bell pepper, sliced into 1/2-in pieces
- 1/2 small onion, thickly sliced
- 2 tablespoons olive oil
- Kosher salt and ground black pepper
- 2 teaspoons chopped oregano thyme (optional)
Preparation
Preheat the oven to 425F.
Place zucchini, tomatoes, pepper, and onion on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat and assemble in a single layer (try not to overcrowd). Bake for 35 minutes, flipping half way through. Sprinkle with oregano thyme.