Roasted Zucchini and Tomato Crostini is the most versatile dish of the summer. Appetizer, lunch, dinner...you'll absolutely love this!
Is there anything better than fresh tomatoes and zucchini on a mid-summer evening? Okay, ice cream is better but we should really eat dinner and then dessert. I vote for a simple yet flavorsome dinner of fresh roasted zucchini and tomato crostini!
Now I know the weather is all kinds of H-O-T and you’re thinking she wants to roast vegetables, girl has lost her mind. Guys, you know I wouldn’t steer you wrong. First, we’re using our toaster ovens so just a little extra heat in the kitchen, and second, it is sooooo worth it!
Roasting petite grape tomatoes concentrates and intensifies their flavor, while a bit of heat turns mild zucchini into a delicate lightly golden treat. Combined with olive oil and freshly minced garlic they all transform into a sweet garlicy juicy tender flavor bomb!
Seriously, you will want to take a spoon to the baking dish and gobble it all up. Especially after you’ve added a giant pop of bright flavor with the zest from a whole lemon.
But by then that amazing roasted veggie aroma will have likely lured another hungry belly to the kitchen. So let’s make this into an actual meal. Starting with crusty whole grain bread slices drizzled with olive oil and toasted to crispy perfection.
Next spread on a layer of something rich and creamy. The hubby prefers a generous helping of tangy goat cheese. I like this crostini with hummus, it’s a great alternative if you’re goat cheese adverse (that’s me) and creates a delicious vegan-friendly option too.
Then just top the toasts with your roasted zucchini and tomatoes along with a sprinkle of fresh herbs. Basil, mint and parsley taste quite nice. But earthy fresh thyme is the perfect complement to all of the other flavors.
Okay, now that dinner’s ready let’s talk about that dessert! A Blueberry Lemon Skillet Cookie for Two with a big scoop of vanilla ice cream sounds like the perfect ending to this light summertime meal.
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