Remember my other post about another easy veggie side dish, Chris's favorite Cilantro Corn? Here is another easy dish for you. I like to make this one when the entree is fish or chicken that I plan on lightly seasoning and pan searing.
For this side dish of easy veggies, you need a Roma tomato, a zucchini, olive oil, salt, pepper, and ground ginger. I usually serve up a Roma tomato and a zucchini per person.
To give you a guide to how thinly I sliced the veggies, above is a lovely photo - but you can make them as thin or as thick as you would like. The tomato shrivels up quite about while roasting, so be sure not to slice it too thinly (to prevent burning it). But, if you want to place the tomato and the zucchini on the same pan, you should take that in to account when slicing the zucchini because it takes a bit longer than tomato to roast up. I sliced my Roma tomatoes about the width you would slice up a tomato for a hamburger. The zucchini was cut to be about 1/4 inch thick.
A light coating of extra virgin olive oil coated a pan (covered with aluminum foil to cut down on dishes). Lay out the veggies on the pan and crack some salt and pepper with about 1/4 tsp of ginger sprinkled atop on side of them. Then, I slipped the sliced veggies and did the same to the other side.
The picture on the left is pre-roasting. The picture on the right is post-roasting. See how the veggies shrank up a bit?? The tomato did definitely more. Roast them for 20-25 minutes at 400 degrees.
They are a favorite at our house. The night I made this dish, they were served with angel hair pasta and Italian seasoned chicken. Chris eats them up! Hope your family does, too.