ROASTED ZUCCHINI AND CHERRY TOMATOES WITH GARLIC, MINT & BUTTER – FLAVOR BOOST FOR OFF-SEASON VEGGIES
When using supermarket vegetables, especially off-season ones with milder flavors, it’s key to add ingredients that highlight and concentrate their taste. I found very sweet cherry tomatoes from Spain, but the zucchini was a bit bland and watery. So I combined fresh mint and garlic for exciting aromas and a touch of butter to intensify the flavor. Just a little butter made a huge difference!
🕒 Prep Time: 15 min
🍳 Cook Time: 35 min
🍽️ Servings: 3
🔥 Calories: Approx. 135 per serving
Ingredients
- 1 kg small zucchini (2-3 pieces)
- 250 g cherry tomatoes
- 1 red onion
- 5-6 large fresh mint leaves
- 2 large garlic cloves
- 20 g butter
- 1 tbsp olive oil
- Salt and freshly ground black pepper
Instructions
- Partially peel zucchini by scraping thin longitudinal strips, removing some but not all skin. For supermarket zucchini, peel more thoroughly; in season, leave more skin for texture. Cut zucchini in half widthwise, then into chunky sticks—not too thin to prevent mushiness in the oven.
- Sprinkle zucchini with salt and place on paper towels to drain excess water for 15 minutes. Pat dry with paper towels.
- Cut onion in half lengthwise, then slice into relatively thick strips to prevent burning.
- Toss zucchini and onion with olive oil, salt, and freshly ground black pepper to coat evenly.
- Line a baking tray with parchment paper and spread the vegetables evenly, keeping onions away from edges to avoid burning.
- Roast at 220°C (430°F) using a browning or top heat setting if available, for 15 minutes.
- Stir vegetables, add cherry tomatoes, and roast for an additional 20 minutes.
- Remove about half of the cherry tomatoes to a bowl.
- To the remaining vegetables in the tray, add finely chopped mint, butter, and garlic crushed in a mortar with 1 tbsp water (to create a smooth paste). Stir gently to avoid breaking zucchini. The garlic will gently cook with the heat, blending flavors.
- Stir until butter melts and combines with tomato juices, creating a rich sauce. Taste and adjust salt—more is usually needed as zucchini and tomatoes bring natural sweetness. For balance, add a splash of lemon or lime juice if too sweet.
- Transfer all vegetables and remaining tomatoes to a serving bowl, then add the reserved tomatoes on top.
💡 Tips
- Partially peeling zucchini adds texture while reducing bitterness or waxiness.
- Toasting onions away from edges prevents burning and bitterness.
- Garlic paste cooks gently in residual heat, avoiding harsh raw flavor.
- Adjust seasoning carefully as tomatoes and zucchini vary in sweetness.
🍽️ Perfect For
- Highlighting mild supermarket vegetables
- Flavorful side dishes
- Light vegetarian meals
📝 Final Thoughts
This roasted zucchini and cherry tomato dish with mint, garlic, and butter is a wonderful way to transform simple off-season produce into a vibrant, aromatic, and delicious meal that feels fresh and satisfying.