Roasted Zucchini, Onions, Peppers and Tomatoes

By á-5532

Ingredients

• 2 medium zucchini or summer squash, sliced 1 inch
• 1 large sweet onion, cut into 1 inch strips
• 2 medium red, yellow, orange and/or green bell peppers, cut into 1/2 inch strips
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 teaspoon Cajun seasoning (like Slap Ya Mama) or cayenne, optional
• 2 medium tomatoes, cut into chunks
• 2 tablespoons chopped fresh mixed herbs (basil, parsley, thyme, rosemary, sage, cilantro) or 2 teaspoons dried

Details

Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 425 degrees F. Put zucchini, onion and bell pepper in a bowl, drizzle with olive oil, season with salt, pepper and Cajun seasoning, if using. Use a slotted spoon to transfer to a rimmed baking sheet and add tomatoes to the bowl; set aside. Roast at 425 for 20 minutes, remove and toss. Add tomatoes with juices and cook an additional 10 to 15 minutes, or until all veggies are tender. Toss with fresh herbs before serving.

Cook's Notes: If using dried herbs, add those in with the tomatoes. If you would rather your zucchini to be more on the firm side, wait to add it in the second part of the roast along with the tomatoes.