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Roasted Zucchini and Tomatoes

I know zucchini and tomatoes are not new to anyone, but the flavors combined here make them both taste even more delicious than on their own.
Print Recipe
Prep Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Vegetarian
Ingredients Method

Ingredients
  

  • 6 zucchini(s) smaller sized
  • 4 green onion
  • 2 tomato(es) seeded and cut in chunks
  • 2 tbsp celery leaves (from inside stalk)
  • 1/4 cup(s) olive oil
  • 1 tsp sea salt
  • 1/2 tsp pepper

Method
 

  1. Preheat oven to 425 degrees. Cut zucchini into sticks approx. 1/2" by 1 1/2". Chop white and green p[arts of onions and keep separate. Chop celery leaves.
  2. Combine zucchini sticks, white part of onions and celery leaves in a bowl and toss with salt, pepper and olive oil.
  3. Spread vegetables out on a baking sheet with rimmed sides or a large baking pan. Bake 20 min.
  4. Top vegetables with green part of chopped onions. Can also be topped with fresh or dried basil if desired.