Roasted Tomato Medley with Zucchini and Cotija Cheese
It was a cold and cloudy day so I made this easy roasted tomato medley with zucchini and cotija cheese with veggies freshly picked from my neighbor Jack’s garden. They turned out juicy, flavorful, and delicious and paired nicely with Green Chile Chicken, garlic rice, and black beans.
Roasted Tomato Medley with Zucchini and Cotija Cheese
Ingredients:
- 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
- Crushed red pepper flakes, to taste
- 1-2 tbsp cotija cheese, shredded
How to Make a Roasted Tomato Medley with Zucchini and Cotija Cheese
Preheat the oven to 350 degrees. Line a baking sheet with parchment or foil.
Place tomato halves and zucchini on the baking sheet. Drizzle olive oil, sea salt, fresh cracked pepper, and crushed red pepper flakes, to taste.
Spread the vegetables out evenly on the baking sheet.
Place into the oven to roast for 7 minutes, stirring halfway through roasting; add cheese to the top and bake another 3 minutes or until tender.
Remove and serve immediately.
Equipment
Ingredients
- 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
- Crushed red pepper flakes to taste
- 1-2 tbsp cotija cheese shredded
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment or foil.
- Place tomato halves and zucchini on the baking sheet. Drizzle olive oil, sea salt, fresh cracked pepper, and crushed red pepper flakes, to taste.
- Spread the vegetables out evenly on the baking sheet.
- Place into the oven to roast for 7 minutes, stirring halfway through roasting; add cheese to the top and bake another 3 minutes or until tender.
- Remove and serve immediately.
This looks great – very appetizing. The different colored tomatoes are really appealing.
That is gorgeous sista!
Looks very yummy.
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!)
That looks lovely and colorful, Pam.
BTW, that’s a great picture of you by the sea.
my mouth’s watering-darn you!
I really enjoy roasting vegetables and those look good.
http://thefoodmonsterblog.blogspot.com
I love all of the different colors, and you can’t go wrong with melted cheese.
I have nominated you for the Brillante Weblog Award. See my blog for details.
Ahhh, yes! Perfect on the side of that chicken!
Ithink you should change your blog nakme to “Warning. I’m gonna make you hungry.”
Yummilicious!
Yum! I like that you have different colors of grape tomatoes. The melting cheese idea really takes this dish over the top.
A bowl full of this with a grinding of black pepper and I am a happy camper