Best Minted Cherry Tomatoes And Zucchini Recipes

CHERRY TOMATO AND ZUCCHINI SAUTé

Cherry Tomato and Zucchini Sauté image

Add 1/2 tsp (2 mL) cumin along with the tomatoes and use mint instead of basil for a Middle Eastern version of this colourful vegetable medley. To toast the pine nuts, place in a dry skillet over medium heat, stirring, for 3 to 4 minutes. Recipe by Johanna Burkhard, at lcbo.ca.

Provided by evelynathens

Categories Vegetable

Time 7m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
3 small zucchini, halved lengthwise and thinly sliced
2 cups cherry tomatoes, halved
2 green onions, sliced
2 teaspoons balsamic vinegar
salt & freshly ground black pepper
2 tablespoons chopped fresh basil
2 tablespoons lightly toasted pine nuts

Steps:

Heat oil in a large non-stick skillet over high heat. Add zucchini and cook, stirring, for 1 minute. Add cherry tomatoes, green onions and balsamic vinegar.
Cook, stirring, for 1 to 2 minutes or until zucchini is crisp-tender and tomatoes are heated through. Season with salt and pepper.
Sprinkle with basil and pine nuts and serve immediately.

Nutrition Facts : Calories 91.7, Fat 6.7, SaturatedFat 0.8, Sodium 12.8, Carbohydrate 7.2, Fiber 2.1, Sugar 4.9, Protein 2.5

GRILLED ZUCCHINI WITH TOMATOES AND MINT

Grilled Zucchini with Tomatoes and Mint image

Grilled zucchini planks are served with a fresh tomato and mint topping in this easy side dish recipe.

Provided by VirginiaWillis

Categories Grilled Zucchini

Time 15m

Yield 4

Number Of Ingredients 8

Ingredients

3 medium zucchini
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
8 ounces cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon chopped fresh mint

Steps:

Preheat an outdoor grill to high heat and lightly oil grate.
Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.

Nutrition Facts : Calories 96.9 calories, Carbohydrate 7.7 g, Fat 7.2 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 141.8 mg

ZUCCHINI AND CHERRY TOMATOES WITH GARLIC

Zucchini and Cherry Tomatoes With Garlic image

Provided by Pierre Franey

Categories dinner, easy, quick, weekday, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 firm, unblemished zucchini, about 3/4 pound
3 tablespoons olive oil
Salt to taste, if desired
Freshly ground pepper to taste
2 large cloves garlic, unpeeled
16 cherry tomatoes

Steps:

Trim ends from zucchini. Quarter lengthwise and cut each quarter into half-inch lengths. There should be about three and a half cups.
Heat oil and when it is hot add zucchini. Sprinkle with salt and pepper. Add garlic and cook, shaking skillet and stirring until zucchini starts to brown, about 5 minutes.
Add tomatoes and continue to cook, stirring gently so tomatoes cook evenly without breaking skin. Cook about two minutes, just until tomatoes are heated. Do not overcook or tomatoes will break. Remove garlic and serve hot.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 398 milligrams, Sugar 4 grams

ZUCCHINI AND TOMATOES WITH MINT

Zucchini and Tomatoes with Mint image

Categories Onion Tomato Side Sauté Vegetarian Quick & Easy Mint Zucchini Vegan Capers Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1 medium onion, quartered, then thinly sliced crosswise
2 garlic cloves, thinly sliced
1 (14- to 15-oz) can diced tomatoes
2 tablespoons bottled capers, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon black pepper
3 medium zucchini, halved lengthwise, then cut crosswise into 1/3-inch-thick slices
1/4 cup finely chopped fresh mint

Steps:

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden and softened, 8 to 10 minutes. Add garlic and cook, stirring, 1 minute. 3Stir in tomatoes with juice, capers, salt, and pepper and bring to a boil. Add zucchini and cook, covered, over moderate heat, stirring occasionally, until zucchini is just tender, about 15 minutes. Remove lid, then boil, stirring occasionally, until most of liquid is evaporated, about 5 minutes. Remove from heat and stir in mint.

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES

Sheet Pan Roasted Mediterranean Vegetables image

These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.

Provided by BigDaddy

Categories Side Dish Vegetables Tomatoes

Time 1h5m

Yield 4

Number Of Ingredients 10

Ingredients

12 cherry tomatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 zucchini, sliced
2 red onions, quartered
2 cloves garlic, crushed and peeled
2 tablespoons olive oil
1 teaspoon chopped fresh basil
ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 13.3 g, Fat 7.2 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 15.3 mg, Sugar 5.3 g

ZUCCHINI AND CHERRY TOMATOES WITH RED PEPPER DRESSING

Zucchini and Cherry Tomatoes With Red Pepper Dressing image

Zucchini's inherent versatility is well known. It shows up in pastas, vegetable stews and can even be pickled. In this salad, thinly sliced zucchini is very briefly blanched, then paired with other summery ingredients and served at room temperature. Roast the red pepper yourself or use a quality brand from a jar.

Provided by David Tanis

Categories vegetables, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 pounds zucchini or summer squash, sliced lengthwise 1/8-inch thick
1/2 cup roughly chopped roasted red pepper (see note)
1 garlic clove, minced
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Maras pepper flakes, Korean pepper flakes or sweet paprika
Pinch of cayenne
Salt and pepper
1 pint cherry tomatoes, halved and lightly salted
A few fresh oregano leaves and flowers, for garnish, or a few small basil leaves
Parsley leaves, for garnish
Olives, for garnish

Steps:

Bring a large pot of well-salted water to a boil. Working in batches, blanch zucchini strips for 1 minute, then remove with a spider or slotted spoon and spread on a kitchen towel-lined baking sheet to cool.
Make the dressing: Put roasted red pepper, garlic, oil, mustard, vinegar, lemon juice, Maras pepper and cayenne in a blender and purée until smooth. Transfer to a small bowl and season with salt and pepper. Taste and adjust acidity with a few drops of lemon juice or vinegar.
Arrange zucchini and cherry tomatoes on a platter. Drizzle judiciously with dressing (reserve excess dressing for up to a week) and garnish with oregano, parsley and olives.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 557 milligrams, Sugar 5 grams, TransFat 0 grams

ROASTED GARLIC ZUCCHINI AND TOMATOES

Roasted Garlic Zucchini and Tomatoes image

This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.

Provided by SweetBasil

Categories Side Dish Vegetables Tomatoes

Time 33m

Yield 4

Number Of Ingredients 9

Ingredients

2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
2 cups quartered ripe tomatoes
½ onion, minced
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ cup olive oil
salt and pepper to taste
½ cup grated Parmesan cheese
1 tablespoon chopped fresh basil

Steps:

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g

MINTED CHERRY TOMATOES AND ZUCCHINI

Minted Cherry Tomatoes and Zucchini image

Categories Tomato Side Sauté Vegetarian Quick & Easy Low Cal Mint Zucchini Summer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2

Number Of Ingredients 4

Ingredients

1 small zucchini, quartered lengthwise and cut crosswise into 1-inch pieces
1 tablespoon unsalted butter
1 cup cherry tomatoes
1 tablespoon minced fresh mint leaves, or to taste

Steps:

In a skillet sauté the zucchini in the butter over moderately high heat, stirring occasionally, for 3 minutes, or until it is just tender. Add the tomatoes, cook the mixture, shaking the skillet, for 1 minute, or until the tomatoes are heated through, and stir in the mint and salt and pepper to taste.