I sometimes add a chopped red onion to the mix for extra flavour, but this is not necessary. Serve warm as a side dish or toss through cooked pasta for an easy vegetarian dinner. You can also cool them and toss through salad greens.
Balsamic-roasted tomatoes and zucchini recipe
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Serves 4
Ingredients
4 zucchini, thickly sliced
2 cups (320g) cherry tomatoes
2 Tbsp olive oil
1 Tbsp runny honey
1 Tbsp balsamic vinegar
½ tsp each salt and pepper chopped parsley, to serve
Method
- Preheat oven to 200°C. Grease a baking tray and line with baking paper.
- Place all the ingredients in a large bowl and toss to ensure the vegetables are well coated in the oil, honey and vinegar. Tip the vegetables onto the prepared tray and distribute evenly.
- Bake for 25-30 minutes, turning halfway through cooking, until the vegetables are cooked through and starting to caramelise.
- Serve warm or at room temperature, sprinkled with parsley if using.
Recipe from The World’s Easiest Recipes by Linda Duncan, $45, published by Harper Collins.