Roasted Tomatoes Onions and Zucchini
Elevate your dinner table with the vibrant flavors of Roasted Tomatoes, Onions, and Zucchini, a simple yet satisfying side dish that’s bursting with Mediterranean-inspired goodness. This recipe combines tender Roma tomatoes, sweet red onions, and perfectly caramelized zucchini, all tossed with garlic, olive oil, and a fragrant blend of dried oregano and thyme. The vegetables roast to perfection in just 25 minutes, creating a harmonious medley of flavors and textures that pair beautifully with any main dish. Garnished with fresh parsley for a pop of color (optional), this healthy, gluten-free, and vegan-friendly dish can also be served over quinoa or rice for a hearty, plant-based meal. With minimal prep time and maximum taste, this recipe is your go-to for effortless weeknight cooking or an impressive addition to your holiday spread!
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Recipe Information
Ingredients
- 4 whole Roma tomatoes
- 2 medium Zucchini
- 1 large Red onion
- 4 whole Garlic cloves
- 3 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Wash and dry all the vegetables. Slice the Roma tomatoes into halves, the zucchini into 1/4-inch thick rounds, and the red onion into 1/2-inch thick wedges.
Peel the garlic cloves and roughly chop them.
Place the tomatoes, zucchini, onions, and garlic in a large mixing bowl. Drizzle with olive oil and toss until the vegetables are coated evenly.
Sprinkle the dried oregano, dried thyme, salt, and black pepper over the vegetables, and toss again to distribute the seasoning evenly.
Spread the vegetables in a single layer on a large baking sheet, ensuring they are not overcrowded for even roasting.
Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelized.
Remove the baking sheet from the oven and let the vegetables cool slightly.
If desired, sprinkle the roasted vegetables with fresh parsley before serving.
Serve warm as a side dish or over cooked grains like quinoa or rice. Enjoy!
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4930 mg | 214% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 39.5 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1735 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
