For this dish, we wanted to feature an alternative technique for preparing abundant tomatoes and summer squash. If you're going to turn on the oven, you might want to make some kale chips, too!
If you can't stand to turn on the oven, you can "roast" these vegetables in a large cast-iron pan on your stove - simply spread them out and cook over medium heat.
- Oil for roasting (we recommend sunflower)
- 2 small or 1 large zucchini
- 1/2 pint cherry tomatoes (or one large tomato)
- 2-3 cloves garlic
- salt and pepper
- optional: fresh basil, balsamic vinegar, butter, olive oil, or parmesan cheese
- 1 box of your favorite pasta
- Pre-heat your oven to 350 degrees.
- Set a pot of water over high heat to boil for pasta.
- While the oven and the water heat up, slice your zucchini into 1/4 inch rounds and slice cherry tomatoes in half.
- Toss vegetables and whole garlic cloves in oil and spread them out on a roasting dish or baking sheet.
- Meanwhile, add your pasta to the boiling water and cook as well, following package instructions.
- Cook vegetables for about 15 - 20 minutes, or just until the zucchini start to brown and the tomatoes caramelize a bit on the edges. When they're done, you'll want to mash up or chop up the roasted garlic and stir into the vegetables.
- When pasta and veggies are done, combine in a large serving bowl. Top with optional basil, balsamic, olive oil, and cheese. Serve warm or cool.