Roasted Zucchini with Tomato Vinaigrette
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.
Chef Marc Murphy
For the Zucchini:
Preheat oven to 350 degrees.
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.
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.
Flip the zucchini over and transfer the pan to the oven to finish cooking for another five minutes or until tender.
Remove from oven and slice into 2-inch segments before serving.
To Make the Vinaigrette:
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.
Reduce heat to low and add cherry tomatoes. Cook tomatoes, stirring frequently, until juices are released and the tomatoes are tender.
Deglaze the pan with sherry vinegar and remove from heat. Serve on top of roasted zucchini.