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Roasted Tomatoes and Zucchini

This recipe came from Adrienneats and confirmed that I do not like the texture or flavor of cooked tomatoes. I like the zucchini and the combination of spices was great. However, I think I prefer grilled vegetables over roasted. After taking the pan out of the oven and letting the vegetables cool as instructed, they were just so soggy. I think next time I will grill zucchini, eggplant, and squash and top with oregano and balsamic vinegar.


  • 1 pint cherry or grape tomatoes, halved
  • 1 zucchini, .5 thick coins
  • 1/2 tsp dried oregano
  • 1 tbsp balsamic vinegar
  • olive oil


  1. Preheat oven to 400 degrees.
  2. Spread tomatoes and zucchini onto a baking sheet.
  3. Drizzle with olive oil, and sprinkle generously with oregano, sea salt, and pepper.
  4. Roast for 45 minutes or up to one hour.
  5. Remove from oven and drizzle with balsamic vinegar.


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