Description
Discover how to create a delicious Balsamic Zucchini Tomato Bake with Last Ingredient’s simple recipe. Perfect for a flavorful and healthy meal!
Ingredients
- – 3 tablespoons vegetable oil (45 ml)
- – 2 tablespoons balsamic vinegar (30 ml)
- – 4 garlic cloves, minced
- – 1/4 teaspoon oregano (1.25 ml)
- – Pinch of red pepper flakes
- – 1 teaspoon kosher salt (5 g)
- – 1/2 teaspoon black pepper (2.5 g)
- – 1-1/2 pounds medium zucchini and squash, quartered lengthwise and sliced 1/2-inch thick (680 g)
- – 1 pint cherry tomatoes or grape tomatoes (300 g)
- – 1/4 cup (60 ml) finely grated alternative cheese
- – 1 tablespoon (15 ml) chopped parsley
Instructions
- Set your oven to 350 degrees F to heat up.
- In a spacious bowl, combine the vegetable oil, balsamic vinegar, minced garlic, red pepper flakes, kosher salt, and black pepper using a whisk.
- Incorporate the zucchini, squash, and tomatoes into the mixture, ensuring they are well-coated.
- Move the coated vegetables into a square baking dish. Evenly distribute the finely grated alternative cheese over the top.
- Place the dish in the oven and cook for 30-35 minutes, or until the zucchini and squash are soft and the tomatoes appear shriveled.
- Finally, garnish with chopped parsley before serving.
Notes
- Marinate veggies in oil and vinegar for 30 mins for a richer flavor.
- Mix in bell peppers or onions for added variety.
- Try different cheeses for a unique twist, add breadcrumbs for crunch.
