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Roasted Zucchini with Tomato Vinaigrette

Chef Marc Murphy
Servings

4

Prep Time

5-10 minutes

Cook Time

10-12 minutes

Sautéed cherry tomatoes release their juices and mingle with mild white onions and tart vinegar, and make the ultimate topper for spiced and roasted zucchini.
Photo by Burlap & Barrel

Ingredients

  • 2 zucchini, cut lengthwise
  • 1 cup cherry tomatoes, cut in half
  • 1 white onion, rough chopped
  • 2 oz vegetable oil
  • 2 oz olive oil
  • ½ cup sherry vinegar
  • 1 tsp Surf ‘N’ Turf
  • 1 tsp Chef’s Best Friend

Directions

    For the Zucchini:

    1. Preheat oven to 350 degrees.
    2. Lightly drizzle olive oil on the flesh side of the zucchini halves, then season evenly with both Surf ‘N’ Turf and Chef’s Best Friend mixes.
    3. Place an oven-safe sauté pan over medium heat and add vegetable oil. Add both zucchini halves to the pan, flesh side down, and sauté until golden brown.
    4. Flip the zucchini over and transfer the pan to the oven to finish cooking for another five minutes or until tender.
    5. Remove from oven and slice into 2-inch segments before serving.

    To Make the Vinaigrette:

    1. Place a sauté pan over medium heat and add olive oil. Add chopped onion, season with Chef’s Best Friend mix, and lightly sauté until tender.
    2. Reduce heat to low and add cherry tomatoes. Cook tomatoes, stirring frequently, until juices are released and the tomatoes are tender.
    3. Deglaze the pan with sherry vinegar and remove from heat. Serve on top of roasted zucchini.