Can’t stop, won’t stop – made this recipe 4 times this month and it’s still amazing
Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes
This vibrant and flavorful vegetable medley is a breeze to prepare. Zucchini, yellow squash, and cherry tomatoes are tossed in garlic and olive oil, roasted to perfection, and finished with a generous sprinkle of Parmesan for a savory, golden side dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Medium zucchini (sliced) | 2 |
| Medium yellow squash (sliced) | 2 |
| Cherry tomatoes (halved) | 1 pint |
| Garlic (minced) | 4 cloves |
| Olive oil | ¼ cup |
| Salt | ½ teaspoon |
| Ground black pepper | ¼ teaspoon |
| Grated Parmesan cheese | ½ cup |
| Fresh basil (chopped, optional) | 1 tablespoon |
Instructions
- Preheat & Prepare Veggies:
Set your oven to 400°F (200°C). In a large mixing bowl, add the sliced zucchini, sliced squash, and halved cherry tomatoes. - Season the Vegetables:
Add in the minced garlic, olive oil, salt, and pepper. Mix well to make sure all the vegetables are coated evenly with the seasoning. - Roast in the Oven:
Arrange the vegetables in a single layer on a baking sheet, making sure they’re spread out to allow proper roasting. Place in the oven and roast for 25 to 30 minutes, or until the vegetables are soft and slightly golden around the edges. - Top with Parmesan & Finish:
During the final 5 minutes of roasting, sprinkle the Parmesan cheese evenly over the veggies. Once done, remove from the oven and, if desired, garnish with chopped fresh basil before serving.
