Vegnesday: Balsamic Roasted Zucchini & Tomatoes

As I think I’ve firmly demonstrated with my Vegnesday series, not all baking is about breads and desserts.  Roasting vegetables is so easy, creates such a great flavor, and the result is a tasty and healthy addition to any meal.  These roasted zucchini and tomatoes involve balsamic in the roasting process and then are drizzled with a balsamic reduction after cooking.

If you don’t like balsamic, no biggie – they’d be great on their own, you can roast them with herbs, or you could substitute something you like better, like apple cider vinegar, for the balsamic.  You could also make this recipe with almost any other vegetable you could think of, or these plus any other you have lying around.  That’s the beauty of roasting veggies – rarely do you end up with something that isn’t good.

One vegetable I’ve been missing recently is Brussels sprouts – you can find them here in Korea, but with the same price point or quality as in the United States.  We’ll be moving back to the States this summer, and I’m already drooling at the idea of buying the big bags of Brussels sprouts at Costco and gorging on roasted sprouts with garlic…  May have to track some down here to scratch this itch on an upcoming Vegnesday and give myself a preview of the halcyon sprout days to come!

Yield:  4 servings        Total Time:  50 minutes (30 active)

Balsamic 4

Ingredients

  • 4 medium zucchini, quartered lengthwise and sliced
  • About 2 cups of grape/cherry tomatoes
  • Olive oil
  • 1 cup and 2-3 teaspoons balsamic vinegar, separated
  • Salt & pepper, to taste
 Balsamic 1

Directions

  • In a large bowl, toss zucchini and tomatoes with a drizzle of olive oil and stir to coat.  Stir in the 2-3 teaspoons of balsamic vinegar, and add a generous sprinkle of salt and pepper.
  • Spread veggie mixture out onto a baking sheet.  Roast at 375 degrees for 30-45 minutes, or until you’ve reached your desired doneness (less for a little bit of crispness, more for a softer texture and some caramelization on the tomatoes).
  • While the vegetables are roasting, make the balsamic reduction by simmering the cup of balsamic vinegar in a small saucepan over medium heat until it thickens enough to coat the back of a spoon, between 10-20 minutes.
  • Once the zucchini and tomatoes are done, spoon portions into a bowl or onto a plate and drizzle some balsamic reduction over top.  Enjoy immediately.

Balsamic 3

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