Ranch Parmesan Roasted Tomatoes
Try this Ranch Parmesan Roasted Tomatoes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 tablespoons olive oil
- 1/4 cup grated parmesan cheese
- 1 teaspoon minced garlic
- 2 large ripe tomatoes i used the on-the-vine variety
- 1 teaspoon dry ranch dressing mix
- Carbohydrate 3.92347354355714 g
- Cholesterol 2.75000000350403 mg
- Fat 2.76703192931895 g
- Fiber 1.10657163804594 g
- Protein 2.04680611877265 g
- Saturated Fat 0.799763808876005 g
- Serving Size 1 1 serving (97g)
- Sodium 52.4829605944034 mg
- Sugar 2.81690190551119 g
- Trans Fat 0.154556517181451 g
- Calories 46 calories
Preheat oven to 425 degrees F.Line a baking sheet with parchment paper. Set aside.Cut the tomatoes into thick slices. Place all in a medium mixing bowl.In a small measuring cup, whisk together oil, Ranch mix and garlic. Pour over tomato slices and toss gently to coat.Layer tomato slices in one layer on the prepared sheet.Sprinkle Parmesan cheese on each slice.Roast for 15 minutes. If desired, broil for 2 minutes.Cool before serving.
