This was beyond my expectations, roasting veggies brings out a new flavor profile. Anytime you have your oven on take a look in the fridge for those veggies.

Ingredients:

• 1 pint of grape (cherry) tomatoes
• 1 medium size zucchini
• 1 clove of minced garlic (or more)
• dried savory, oregano, basil, salt
• 1 tblsp. olive oil

Prep:

Chop zucchini into pieces about the size of your tomatoes. Place in bowl with tomatoes and add seasoning and mix coating it with olive oil.

I did not measure the herbs but used a pinch of savory, pinch of basil, a big pinch of salt and a small pinch of oregano. Thanks for giving me the savory KD I dig it.

Cook:

Preheat oven to 400 degrees F. Place tomatoes and zucchini on a baking sheet lined with foil or parchment. Cook for 30 minutes.

I couldn’t stop eating this when it came out of the oven, one of those things where you just keep tasting and shaking you head. I was going to use it with some pasta. The marriage of flavors was delightfull. Drizzle with a little olive oil and serve.