Sheet pan roasting is criminally underrated for gut health, and this tomato and zucchini combo proves it. Leaving the skins on both vegetables isn't laziness, it's strategy: that's where most of the insoluble fiber lives, and it's what your gut bacteria actually want to ferment. Garlic tosses in a little inulin on top, and a hot oven does the rest of the work for you. Got extra vegetables to use up? Our whatever-you-have roasted vegetable medley follows the same skins-on roasting logic. Leftover tomatoes are also great turned into our roasted tomato and garlic sauce, and if you eat mostly plants, see what the research says in does a vegan diet improve gut health.
Ingredients
- 4 tomatoes, halved
- 2 zucchini, sliced into half moons
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil, torn
Instructions
- Preheat oven to 400F.
- Toss tomatoes and zucchini with olive oil, garlic, oregano, salt, and pepper.
- Spread on a baking sheet in a single layer and roast for 25 minutes until tender and lightly browned.
- Top with fresh basil before serving.
Nutrition Facts (per serving)
| Calories | 150 |
| Total fat | 11g |
| Total carbohydrates | 12g |
| Dietary fiber | 3g |
| Protein | 2g |
| Sodium | 190mg |
Why This Is Good for Your Gut
Keeping the skins on the tomatoes and zucchini preserves most of their insoluble fiber, which adds bulk and helps keep things moving through your digestive tract. Garlic contains inulin, a prebiotic fiber that feeds beneficial bacteria like Bifidobacteria in the colon. Olive oil's polyphenols have also been shown to support a healthier balance of gut microbes.
One pan, one oven, and a plate of vegetables quietly working harder than they look.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
