Recipe: Balsamic-roasted tomatoes and zucchini

Balsamic-roasted tomatoes and zucchini make a great side dish. Photo / Olivia Moore
I sometimes add a chopped red onion to the mix for extra flavour, but this is not necessary. Serve warm as a side dish or toss through cooked pasta for an easy vegetarian dinner. You can also cool them and toss through salad greens.
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Serves 4
Ingredients
4 zucchini, thickly sliced
2 cups (320g) cherry tomatoes
2 Tbsp olive oil
1 Tbsp runny honey
1 Tbsp balsamic vinegar
½ tsp each salt and pepper chopped parsley, to serve
Method
Recipe from The World’s Easiest Recipes by Linda Duncan, $45, published by Harper Collins.