Equipment
Ingredients
Vegetables
- 400 g zucchini, sliced 5mm thick
- 250 g cherry tomatoes, halved
Aromatics and Dressing
- 30 ml extra virgin olive oil
- 15 ml balsamic vinegar
- 2 garlic, minced
- 10 g fresh basil, torn
- 5 g fresh oregano, finely chopped
Seasoning
- 4 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 103 kcal
- Protein
- 2 g
- Carbohydrates
- 7 g
- Fat
- 8 g
- Fiber
- 2 g
- Sugar
- 6 g
- Sodium
- 401 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 437 mg
- Calcium
- 53 mg
- Iron
- 1.2 mg
- Magnesium
- 28 mg
- Phosphorus
- 58 mg
- Zinc
- 0.5 mg
- Vitamin A
- 18 mcg
- Vitamin C
- 27 mg
- Vitamin E
- 1.2 mg
- Vitamin K
- 20 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.10 mg
- Niacin
- 0.5 mg
- Folate
- 26 mcg
- Water
- 101 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C/400°F. Place a baking sheet inside the oven as it preheats to help sear the vegetables immediately upon contact.
Using a chef's knife and cutting board, slice the zucchini into even 5mm coins and halve the cherry tomatoes.
In a mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, kosher salt, and black pepper until temporarily emulsified.
Add the sliced zucchini and halved tomatoes to the mixing bowl. Toss thoroughly until all vegetables are evenly coated with the dressing.
Carefully remove the hot baking sheet from the oven. Arrange the dressed vegetables in a single, even layer, ensuring they are not overcrowded.
Roast in the preheated 200°C/400°F oven for 20 to 25 minutes, or until the zucchini is tender and golden on the edges, and the tomatoes have blistered and collapsed slightly.
Remove the baking sheet from the oven. Immediately scatter the fresh torn basil and chopped oregano over the hot vegetables to release their essential oils. Serve warm.
Chef's Notes
- Salting right before roasting is critical. Salt draws out moisture from zucchini rapidly; waiting until the last second prevents them from weeping into the pan.
- Preheating the baking sheet is a professional technique for vegetable roasting. The hot pan sears the zucchini on contact, jumpstarting caramelization.
- For additional depth, try adding a pinch of red pepper flakes to the dressing for a subtle, lingering heat.
- Fresh herbs are added post-roast because the high heat of the oven would turn delicate basil and oregano bitter and black.
Storage
Refrigerator: 4 days — Store in an airtight container.
Reheating: Reheat gently in the oven at 180C or microwave until just warm to avoid turning the zucchini to mush.
Troubleshooting
Vegetables are mushy and watery instead of roasted.
Cause: The baking sheet was overcrowded, trapping steam, or the vegetables sat in salt too long before baking.
Fix: Carefully pour off excess liquid and return to the oven under the broiler for 2 to 3 minutes.
Prevention: Ensure the pan is large enough for a single layer with some breathing room. Pre-heat the baking sheet.
Garlic burned and became bitter.
Cause: Garlic was minced too finely and exposed to high direct heat on the pan.
Fix: Cannot be fixed.
Prevention: Ensure garlic is well-coated in the oil and clinging to the vegetables, rather than isolated on the pan surface.
Cultural Context
This style of simple, ingredient-focused roasting has roots in Southern Italy, where the summer abundance of squash and nightshades is celebrated. Baking the vegetables concentrates their natural sugars, highlighting the sweetness of peak-season produce without relying on heavy sauces.
