Roasted Zucchini with Cherry Tomatoes

How to prepare roasted zucchini with cherry tomatoes

1. Peel the zucchini but not completely, take strips here and there lengthwise. Now, having supermarket zucchini, I peeled them more since I didn't know how they were grown/sprayed, but in summer I leave more skin. I cut them in half widthwise and then cut into batons but not too thin, so they don't turn mushy in the oven. I sprinkled them with salt and placed them on paper towels. I let them drain for 15 minutes. Then I patted them dry all over with towels.
2. I cut the onion in half and then into lengthwise slices, but again not too thin so it doesn't burn in the oven.
3. I poured a tablespoon of oil over the zucchini and onion and mixed well to coat all over. I also ground black pepper while mixing.
4. I lined the baking tray with parchment paper and spread the vegetables as evenly as possible, trying not to leave the onion on the edges so it doesn't burn.
5. I baked at 220°C (425°F) (on browning program or with top heat if you have it) for 15 minutes.
   
7. I stirred the vegetables after this time and then added the cherry tomatoes to the tray. I roasted for another 20 minutes.
8. I removed about half of the tomatoes to a bowl. Over the vegetables remaining in the tray I added chopped mint, butter and garlic crushed in a mortar with 1 tablespoon of water (to look like garlic sauce). I mixed gently so as not to break the zucchini. The garlic will cook slightly in contact with the heat of the vegetables and the tray. Mix until the butter melts and forms a sauce with the juice of the tomatoes that will crush when mixing. Taste and add salt, you'll surely need more since the zucchini and tomatoes are quite sweet. If it still seems too sweet you can add a little lemon/lime juice.
9. Transfer the vegetables to the serving bowl and add the reserved tomatoes as well.
   

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