I am so glad you stopped by. Since being diagnosed with Celiac Disease, I've been converting my Italian family's recipes to gluten free. My family and friends can't tell the difference! I also create my own delicious recipes. I will be posting new recipes weekly which will range from traditional comfort foods to gourmet dishes. Not all of the recipes will be Italian, but they all will be delicious! In addition, you will find helpful tips for gluten free living, related links and product recommendations. I welcome any specific requests for recipes. If I don't have it, I will find it! You can email me directly. A link to my email is located in my profile. . . simply click on the tab to view my full Enjoy the site!

Thursday, June 20, 2013

Roasted Zucchini and Cherry Tomatoes

A nice light summer side dish


2 Medium to Large Zucchini
2 Cups Cherry Tomatoes
2 Tbspn. Finely chopped fresh basil
1 Tspn. Salt
1 Tspn. Black Pepper
2 Tbspn. Extra Virgin Olive Oil


Pre-heat oven to 400 degrees.  Clean Zucchini and Cherry Tomatoes.  Slice the zucchini lengthwise and then into half moon slices approximately 1 inch thick.  Lay out the Zucchini and Cherry Tomatoes on a baking sheet.  Sprinkle the vegetables with the Extra Virgin Olive Oil, 1 Tbspn. of the fresh finely chopped basil, the salt and pepper.  Use your hands to gently mix the vegetables so that they are well coated with the seasoning mixture.  Bake for 20 - 30 minutes, turning the vegetables half way through, until the Zucchini is lightly golden brown and the cherry tomatoes are slightly bursting.  Transfer to a serving plate and sprinkle the vegetables with the remaining 1 Tbspn. of finely chopped fresh basil.


No comments:

Post a Comment


Related Posts with Thumbnails