Rosemary-Roasted Zucchini and Cherry Tomatoes

A vibrant vegetable side dish with tender zucchini and burst-of-flavor cherry tomatoes, roasted until caramelized with fresh rosemary.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 10 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 2 medium (about 1 pound), sliced into 1/2-inch half-moons zucchini
• 1 cup cherry tomatoes
• 1 teaspoon, finely chopped fresh rosemary
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: Toss 2 medium sliced zucchini (1/2-inch half-moons) and 1 cup cherry tomatoes with 2 tablespoons olive oil, 1 teaspoon chopped fresh rosemary, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large bowl.
3. Step 3: Spread mixture in a single layer on the prepared baking sheet, ensuring tomatoes aren't overlapping.
4. Step 4: Roast for 20-25 minutes, stirring once halfway through, until zucchini is tender and tomatoes are slightly shriveled with caramelized edges.