Lea Michele’s Fave Veggie Bowls

Meanwhile, wash and dry all produce. Trim zucchini; thinly slice into rounds. Cut tomato into 6 wedges. Halve and peel onion. Cut half into ½-inch-thick wedges; finely chop remaining onion. Dice mozzarella into ½-inch pieces. Pick basil leaves from stems. Finely chop half the leaves; tear remaining leaves into large pieces.

Place onion wedges in the center of a large piece of foil. Lift up and crimp sides of foil to make a bowl. Pour in half the vinegar (you’ll use the rest later) and a drizzle of olive oil. Season with salt and pepper. Place on one side of a baking sheet.

On empty side of same sheet, toss tomato and zucchini with a drizzle of olive oil, salt, pepper, and Italian Seasoning. (For 4 servings, add tomato and zucchini to a second sheet; roast on middle rack.) Roast on top rack until tomato and zucchini are browned and onion wedges are softened, 15-20 minutes. Meanwhile, heat a small, dry pan over medium-high heat. Add almonds and toast, stirring often, until fragrant and lightly browned, 3-4 minutes. Turn off heat; transfer to a small bowl.

In a second small bowl, whisk together remaining vinegar and a large drizzle of olive oil. Season with salt and pepper. Heat a drizzle of oil in pan used for almonds over medium-high heat. Add chopped onion; cook until softened, 4-5 minutes. Season with salt and pepper.