Roasted Garlic Zucchini and Tomatoes Best Dishes

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Roasted Garlic Zucchini and Tomatoes

"This is my husband's favourite manner to devour up summer's 'by no means-finishing' supply of zucchini and tomatoes. Goes top notch with grilled hen or fish, or toss it with a few cooked pasta. Grape or cherry tomatoes work properly too."

Ingredients :

2 zucchini reduce in 1/2 lengthwise, then reduce into half of-inch 1/2 moons
2 cups quartered ripe tomatoes
half of onion, minced
3 cloves garlic, minced
half teaspoon overwhelmed pink pepper flakes
1/four cup olive oil
salt and pepper to flavor
1/2 cup grated Parmesan cheese
1 tablespoon chopped clean basil

Instructions :

Prep : 15M	Cook : 4M	Ready in : 33M

Preheat oven to 450 tiers F (230 tiers C). Lightly grease a 9x13 inch baking dish.
Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes inside the organized baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
Place in preheated oven. Roast till veggies are soft and barely golden, about 18 mins. Remove from oven; sprinkle with the Parmesan cheese and basil.

Notes :

Reynolds® Aluminum foil may be used to hold food moist, cook it lightly, and make clean-up less complicated.

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