Roasted Garlic Zucchini and Tomatoes

This is my husband’s favorite way to eat up summer’s ‘never-ending’ supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.

Step: 1

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.

Step: 2

Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.

Step: 3

Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

Per Serving: 204 calories; protein 5.9g; carbohydrates 9.5g; fat 16.8g; cholesterol 8.8mg; sodium 165.2mg.

Deciding stay in and cook your dinner instead of dining out is good a process in the right direction if you’re focusing on eating healthier. There’s no good way to know precisely what’s going into the food you’re eat than by making it yourself! Mastering the main dish is only half the process , like that . And once you’ve mastering your chicken, steak, or fish, it’s time to turn your attention to the ever- focusing side dishes.

A side dish would easily make down of your health goals, as sugar , sodium, fat, and calories can all get rather high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .