Roasted Zucchini with Tomato Vinaigrette
Roasted Zucchini with Tomato Vinaigrette
Servings
4
Prep Time
5-10 minutes
Cook Time
10-12 minutes
Sautรฉed cherry tomatoes release their juices and mingle with mild white onions and tart vinegar, and make the ultimate topper for spiced and roasted zucchini.
Chef Marc Murphy
Ingredients
2 zucchini, cut lengthwise
1 cup cherry tomatoes, cut in half
1 white onion, rough chopped
2 oz vegetable oil
2 oz olive oil
ยฝ cup sherry vinegar
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1 tsp Surf โNโ Turf
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1 tsp Chefโs Best Friend
Directions
For the Zucchini:
Preheat oven to 350 degrees.
Lightly drizzle olive oil on the flesh side of the zucchini halves, then season evenly with both Surf โNโ Turf and Chefโs Best Friend mixes.
Place an oven-safe sautรฉ pan over medium heat and add vegetable oil. Add both zucchini halves to the pan, flesh side down, and sautรฉ until golden brown.
Flip the zucchini over and transfer the pan to the oven to finish cooking for another five minutes or until tender.
Remove from oven and slice into 2-inch segments before serving.
To Make the Vinaigrette:
Place a sautรฉ pan over medium heat and add olive oil. Add chopped onion, season with Chefโs Best Friend mix, and lightly sautรฉ until tender.
Reduce heat to low and add cherry tomatoes. Cook tomatoes, stirring frequently, until juices are released and the tomatoes are tender.
Deglaze the pan with sherry vinegar and remove from heat. Serve on top of roasted zucchini.
Supermarket
Fair Trade