ROASTED TOMATOES ONIONS AND ZUCCHINI
Roasting vegetables brings out their sweetness and intensifies their flavors. Tomatoes and zucchini are perfect partners in this tasty recipe. It is best to try and match the zucchini and tomatoes in size for the best results. I adapted this recipe from another site,using home grown tomatoes
Provided by chia2160
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F
- Arrange the zucchini, onion and tomato slices side by side in an appropriately sized baking dish.
- Once they are all attractively arranged, drizzle with the olive oil, and sprinkle with the minced garlic and thyme.
- Season with salt and pepper; cook until golden and tender for about 25 minutes.
- Serve warm or at room temperature for the best flavor.
ZUCCHINI, ONION AND TOMATO BAKE
The flavors in this dish really work together, there are never any leftovers and everyone always wants the recipe. Enjoy!!!
Provided by cajun chef in Louis
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice onions into thin rings and saute in olive oil until clear.
- Slice zucchini into thin round slices, do the same with the tomatoes.
- Into a Pyrex dish (the size depends upon how much zucchini you have) layer as follows: (you should have 3 layers).
- One layer of zucchini (do not overlap).
- Thin layer of sautéed onions in olive oil.
- Tomatoes.
- Sprinkle with parmesan cheese.
- salt and black pepper (I use quite a bit).
- Keep layering until you have parmesan cheese on top (put quite a bit on the top layer, again with salt and pepper) then bake in 350 oven for about 45 minutes or until brown around the sides and bubbly and the zucchini is clear.
Nutrition Facts : Calories 56.4, Fat 0.7, SaturatedFat 0.2, Sodium 17.8, Carbohydrate 11.6, Fiber 3.2, Sugar 7.7, Protein 3
ZUCCHINI WITH ONION AND TOMATO
This is a basic recipe for zucchini. Zucchini, because it is so abundant in summer, produces lots of recipes for "how to get rid of it". This one is for enjoying it for its own sake. The amounts for each ingredient are very flexible. Use your own judgement. It's hard to go wrong. Gardeners can avoid a glut of zucchini by harvesting it at its best, about the time the blossom drops from the fruit.
Provided by Chopin Liszt
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the zucchini in bite size pieces.
- Chop the onion.
- Dice the tomato.
- Heat the olive oil in a heavy skillet.
- Saute the zucchini and onion until tender and lightly browned, about 20 minutes.
- Add the rest of the ingredients and cook until the juices thicken a little, about 5 or 10 minutes.
- Serve with grated parmesan cheese.
Nutrition Facts : Calories 119.8, Fat 10.4, SaturatedFat 1.5, Sodium 14, Carbohydrate 6.6, Fiber 1.9, Sugar 3.5, Protein 1.8
SHEET PAN ROASTED MEDITERRANEAN VEGETABLES
These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.
Provided by BigDaddy
Categories Side Dish Vegetables Tomatoes
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
- Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 13.3 g, Fat 7.2 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 15.3 mg, Sugar 5.3 g
ROASTED GARLIC ZUCCHINI AND TOMATOES
This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.
Provided by SweetBasil
Categories Side Dish Vegetables Tomatoes
Time 33m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
- Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g
SAUTEED SQUASH WITH TOMATOES & ONIONS
My favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. -Adan Franco, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add zucchini; cook and stir 3 minutes., Stir in tomatoes, salt and pepper; cook and stir until squash is tender, 4-6 minutes longer. Serve with a slotted spoon.
Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges
ROASTED TOMATOES, RED ONION AND GARLIC
Make and share this Roasted Tomatoes, Red Onion and Garlic recipe from Food.com.
Provided by Derf2440
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- First roast the garlic: Wrap the bulb in aluminum foil- bake at 400 degrees for about 25 minutes or until browned and softened, cool and pop out of peel.
- Set aside.
- cut 1/4 inch slices of tomatoes.
- cut thin- 1/8 inch slices of red onion.
- spray 9x 13 oven dish with veggie spray.
- Place alternate slices of tomatoes and red onion slightly overlapping, in rows.
- Sprinkle with salt to taste.
- Sprinkle, evenly, jalapeno or chilli flakes.
- Sprinkle evenly, preroasted garlic cloves.
- Whisk together coriander and olive oil.
- Drizzle evenly over all.
- Sprinkle with parsley.
- Bake in 350 degree oven for 20-25 minutes .
ELEGANT ZUCCHINI AND TOMATOES
This is a quick and easy vegetable dish my mother made frequently, using vegetables fresh from our garden. Almost any type of cheese can be substituted if your family doesn't care for blue cheese.
Provided by DOUGGEE
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Crumble, and return to pan. Add zucchini, onion, and salt to the bacon; cook, stirring frequently, until zucchini is tender-crisp. Add tomato wedges, basil, and ground black pepper; heat, stirring gently, until tomatoes are warm.
- Using a slotted spoon, transfer vegetable mixture to a serving bowl. Top with crumbled blue cheese.
Nutrition Facts : Calories 71.7 calories, Carbohydrate 5.4 g, Cholesterol 7.9 mg, Fat 4.6 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 1.9 g, Sodium 130.6 mg, Sugar 2.9 g
TO DIE FOR ZUCCHINI AND TOMATOES !!!!
OK this is sooooooooo Good. I could eat this 3 times a night and not get sick of it. Zesty and spicy and very tasty.The tomatoes really add to the flavor
Provided by Shirl J 831
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop finely the onion.
- Slice the zucchini (not to thick).
- Saute the zucchini with the onion, garlic.
- Add all your seasonings.
- Saute this for a few minutes in a pan sprayed with butter pam.
- Do not saute too long as you do not want the zucchini soft.
- Add the tomatoes and simmer few minutes.
- Remove from heat and serve on plates adding parmesan cheese on top.
AIR FRYER ZUCCHINI, YELLOW SQUASH, AND ONION
This simple summertime side dish made in the air fryer comes together in a flash and pairs nicely with grilled meat. Best part is that the meat and veggies get done at the same time without heating up the house. Great way to utilize your abundant garden crop.
Provided by Soup Loving Nicole
Categories Zucchini Side Dishes
Time 26m
Yield 4
Number Of Ingredients 6
Steps:
- Place zucchini, yellow squash, and onion in a large bowl. Add olive oil, lemon pepper seasoning, and seasoned salt. Toss to coat until evenly combined.
- Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
- Place zucchini mixture in the basket of the air fryer making sure to not overcrowd (you may need to do this in two batches depending on the size of your air fryer).
- Cook for 8 minutes. Shake basket and cook until vegetables are soft, about 8 minutes more.
Nutrition Facts : Calories 67 calories, Carbohydrate 8 g, Fat 3.8 g, Fiber 2.7 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 243.4 mg
ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI
I made this up last night looking for something to do with a bag of beautiful baby eggplants I got. They were purple eggplants, but smallish. They were nice because they did not have a lot of seeds. I did not seed the tomatoes and they were just fine. This is ridiculously good. Way beyond the effort it takes to make it. Tastes nice warm or cool.
Provided by homecook626
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
- Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
- Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
- Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
- Roast in preheated oven until the vegetables are tender, about 30 minutes.
Nutrition Facts : Calories 92.6 calories, Carbohydrate 14.6 g, Fat 3.9 g, Fiber 6.9 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 28.8 mg, Sugar 6.3 g
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