Ingredients
- 5 teaspoons olive oil
- ½ teaspoon orange oil
- 16 plum tomatoes, cored and halved lengthwise
- 6 medium zucchini, trimmed, halved lengthwise and cut across into 1-inch pieces
- 4 teaspoons balsamic vinegar
- 2 teaspoons kosher salt
- Freshly ground pepper to taste
- 1 teaspoon chopped fresh thyme
- 4 teaspoons chopped fresh basil
- ½ cup crumbled goat cheese
- Nutritional Information
Nutritional analysis per serving (4 servings)
213 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 14 grams sugars; 9 grams protein; 10 milligrams cholesterol; 1303 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Preheat the oven to 275 degrees. Combine 2 teaspoons olive oil and the orange oil in a small bowl. Brush the tomatoes with the oil mixture lightly on all sides and place, cut side down on 2 baking sheets. Bake until reduced to one-third of their original size, about 3 hours; tomatoes should still be plump.
- Heat 1 teaspoon olive oil in a large, nonstick skillet over medium heat. Add the zucchini and saute until crisp-tender, about 5 minutes. Place in a large bowl and toss in the tomatoes. In another bowl, whisk together the vinegar, remaining olive oil, salt, pepper, thyme and basil. Add to the vegetables and toss.
- Preheat the broiler. Place the mixture in a shallow gratin dish or pie plate. Sprinkle with the goat cheese and broil until melted. Divide among 4 plates and serve.
About 3 hours 30 minutes
Dining and Cooking