Balsamic-roasted tomatoes and zucchini recipe

Balsamic-roasted tomatoes and zucchini make a great side dish. Photo / Olivia Moore

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

1. Preheat oven to 200°C. Grease a baking tray and line with baking paper.
2. 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.
3. Bake for 25-30 minutes, turning halfway through cooking, until the vegetables are cooked through and starting to caramelise.
4. 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.

Recipe from The World’s Easiest Recipes by Linda Duncan, $45, published by Harper Collins.