Here’s a healthy, simple recipe that makes a great side dish to just about anything. It includes two stars of summer produce: zucchini and tomatoes. These two go together and luckily, they are just about to be in season! I made this dish last weekend for a dinner party and ended up with enough leftovers to mix into my scrambled eggs the next day. So good and it added more veg to my diet, which is something I’ve been working hard on.
3 zucchini, large dice
1 pint of cherry or grape tomatoes
salt* and pepper
Preheat oven to 400 degrees. Place zucchini and tomatoes in a single layer on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Roast for 30 minutes and serve!
*Note on the salt: sea salt or Kosher salt will do, but I used this amazing Spanish Rosemary salt that I got at a grocery store in Seattle–Metropolitan Market, if you are local to Seattle/Tacoma area, otherwise the internet or your local grocery is your best bet.
What is your favorite way to prepare summer veggies?