Herb-Roasted Heirloom Tomato and Zucchini with Lemon

Name: Herb-Roasted Heirloom Tomato and Zucchini with Lemon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pounds, cut into wedges heirloom tomatoes; 2 medium, cut into 1/2-inch thick slices zucchini; 2 tablespoons olive oil; 1 tablespoon fresh thyme leaves; 1 teaspoon lemon zest; 1/2 teaspoon salt; 1/4 teaspoon black pepper

A simple yet elegant side dish featuring roasted heirloom tomatoes and zucchini, seasoned with fresh herbs and a bright lemon finish.

Cuisine: American

Category: Vegetarian

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

2 pounds, cut into wedges heirloom tomatoes
2 medium, cut into 1/2-inch thick slices zucchini
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Step 1: Preheat oven to 400°F. Toss 2 pounds heirloom tomato wedges and 2 medium zucchini slices with 2 tablespoons olive oil, 1 tablespoon fresh thyme leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in large bowl until evenly coated.
Step 2: Spread vegetables in single layer on parchment-lined baking sheet. Roast at 400°F for 25-30 minutes, stirring once halfway, until tomatoes are tender and zucchini golden.
Step 3: Remove from oven, sprinkle with 1 teaspoon lemon zest, and toss gently to distribute. Serve warm.