| | |

Roasted Tomato Medley with Zucchini and Cotija Cheese

Roasted Tomato Medley with Zucchini and Cotija Cheese
I love roasting veggies but I don’t usually do it in the summer. It was a cold and cloudy day so I decided to roast a medley of cherry tomatoes and zucchini freshly picked from my neighbor Jack’s garden. I topped it off with some shredded cotija cheese. The tomatoes are sweet while the cheese is a bit salty – a perfect combination of flavors. I served with Green Chile Chicken and black beans. A simple and delicious side dish.

Roasted Tomato Medley with Zucchini and Cotija Cheese

  • 1 large handful of red, yellow and green grape tomatoes, sliced into half
  • 1 large zucchini, diced
  • 1 tbsp olive oil
  • Sea Salt and fresh cracked pepper to taste
  • 1-2 tbsp cotija cheese, shredded

Preheat oven to 350 degrees.

Line a baking sheet with tin foil. Place tomato halves and zucchini on baking sheet. Drizzle olive oil, sea salt and fresh cracked pepper to taste. Roast in the oven for 5 minutes; add cheese to the top and bake an additional 5 minutes or until tender.

Roasted Tomato Medley with Zucchini and Cotija Cheese
Click here for a printable version of this recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

12 Comments

  1. This looks great – very appetizing. The different colored tomatoes are really appealing.

  2. Those tomatoes look so colorful, and I love cotija cheese! This is another great recipe for enjoying the zucchini bounty! (I bought the ingredients to make your green chile chicken this weekend!)

  3. Ahhh, yes! Perfect on the side of that chicken!

    Ithink you should change your blog nakme to “Warning. I’m gonna make you hungry.”

  4. Yum! I like that you have different colors of grape tomatoes. The melting cheese idea really takes this dish over the top.