Basil Garlic Roasted Veggies with Cumin Seed (Basil Garlic Olive Oil & Traditional Balsamic)

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I thought it was good. Oven roasted zucchini and garden tomatos in basil-garlic olive oil with avocados, chèvre cheese, and cumin seed...
But then balsamic came along!

Basil Garlic Roasted Veggies with Cumin Seed

My latest discovery is how delicious seeds are when roasted. I have been adding a variety of seeds (cumin, caraway, dill, and sesame) to my roasted veggies. The roasting softens the seeds to make them more edible and brings out the flavor which will blend into the juices that are created while roasting.

What you will need:

  • 4 medium size zucchini

  • 2 large vine ripened (hothouse) tomatoes

  • 1 teaspoon of cumin seed

  • 1 ripe avocado, seeded, peeled, and cut into bite sized chunks.

  • goat cheese

Slize zucchini and tomato into bite sized pieces and place in a shallow baking dish.

Add 2-3 tablespoons of basil garlic olive oil and the teaspoon of cumin seed. Toss and stir it all around until vegetables are well coated. Feel free to add olive oil as needed.

Bake in a 350 degree oven, stirring every 7-8 minutes to create sauce and move roasted veggies from top to bottom.

After about 3 cycles (20-25 minutes), when zucchini is fork tender and tomato is broken down and saucy, stir avocado into the mixture and place dollops of goat cheese on top. Bake another 3-4 minutes until goat cheese is warm and soft and avocado is also warm.

Remove from oven, slightly toss veggies and cheese so that cheese stirs into the sauce and coats everything.

Drizzle with traditional balsamic vinegar and serve.