Roasted Garlic Zucchini and Tomatoes So Tasty

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Roasted Garlic Zucchini and Tomatoes

"This is my husband's preferred way to eat up summer season's 'by no means-ending' supply of zucchini and tomatoes. Goes super with grilled fowl or fish, or toss it with some cooked pasta. Grape or cherry tomatoes paintings properly too."

Ingredients :

2 zucchini cut in half of lengthwise, then reduce into 1/2-inch 1/2 moons
2 cups quartered ripe tomatoes
half of onion, minced
three cloves garlic, minced
1/2 teaspoon crushed pink pepper flakes
1/4 cup olive oil
salt and pepper to flavor
half of cup grated Parmesan cheese
1 tablespoon chopped fresh basil

Instructions :

Prep : 15M	Cook : 4M	Ready in : 33M

Preheat oven to 450 levels F (230 degrees C). Lightly grease a 9x13 inch baking dish.
Combine the zucchini, tomatoes, onion, garlic, and pink pepper flakes inside the organized baking dish. Drizzle with the olive oil, season with salt and pepper, and mix nicely.
Place in preheated oven. Roast till veggies are soft and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

Notes :

Reynolds® Aluminum foil may be used to preserve food wet, cook dinner it calmly, and make clean-up easier.

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