As someone who juggles a busy work schedule and a love for cooking, I often find myself seeking out recipes that are both delicious and easy to prepare. This Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes dish is a perfect example. It's a simple yet flavorful side that brings the fresh taste of summer vegetables to your table, even in the cooler months. I first stumbled upon a version of this recipe at a family barbecue, and I've been tweaking it ever since to suit my taste. It's a great way to use up any extra zucchini or squash you might have from your garden or local farmer's market.
This roasted vegetable medley pairs beautifully with a variety of main dishes. I love serving it alongside grilled chicken or fish for a light and healthy meal. It's also a great companion to a hearty pasta dish or a simple quinoa salad. If you're hosting a gathering, consider adding it to your spread as a vibrant and colorful side that will surely impress your guests.
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Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes
Servings: 4
Ingredients
2 medium zucchinis, sliced
2 medium yellow squash, sliced
1 pint cherry tomatoes, halved
3 cloves garlic, minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 teaspoon Italian seasoning
Fresh basil leaves for garnish (optional)
2 medium yellow squash, sliced
1 pint cherry tomatoes, halved
3 cloves garlic, minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 teaspoon Italian seasoning
Fresh basil leaves for garnish (optional)
Directions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the sliced zucchini, squash, and halved cherry tomatoes.
Add the minced garlic, olive oil, salt, pepper, and Italian seasoning to the bowl. Toss everything together until the vegetables are well coated.
Spread the vegetable mixture evenly on a baking sheet.
Sprinkle the grated Parmesan cheese over the top of the vegetables.
Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and the cheese is golden brown.
Remove from the oven and let cool slightly. Garnish with fresh basil leaves if desired before serving.
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Variations & Tips
For a bit of a kick, try adding a pinch of red pepper flakes to the vegetable mixture before roasting. If you're a fan of herbs, consider adding fresh thyme or rosemary for an aromatic twist. To make this dish vegan, simply omit the Parmesan cheese or substitute it with a dairy-free alternative. You can also experiment with different vegetables like bell peppers or asparagus to suit your taste or what's in season.