Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes
Savor the perfect blend of summer flavors with this Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes recipe. Featuring garden-fresh zucchini, yellow squash, and juicy tomatoes seasoned with garlic, Italian herbs, and a generous sprinkle of Parmesan cheese, this dish is a delightful, easy-to-make side for any meal.
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Servings: 6
Ingredients
- Two small zucchini approximately one pound total, sliced into half-inch thick pieces
- Two small yellow squash approximately one pound total, sliced into half-inch thick pieces
- Fourteen ounces of Flavorino or small Campari tomatoes halved
- Three tablespoons of olive oil
- Four cloves of garlic minced, approximately one and a half tablespoons
- One and a quarter teaspoons of Italian seasoning
- Salt and freshly ground black pepper to taste
- One cup of finely shredded Parmesan cheese approximately 2.4 ounces
- Fresh or dried parsley for garnish optional
Instructions
- Oven Preparation: Commence by setting the oven to preheat at 400 degrees Fahrenheit. Prepare an 18 by 13-inch rimmed baking sheet by lining it with parchment paper or aluminum foil to facilitate easier cleanup.
- Seasoning Preparation: In a small bowl, combine the olive oil, minced garlic, and Italian seasoning. Stir thoroughly to mix. Allowing this mixture to rest for five to ten minutes will enable the flavors to meld and infuse the oil more deeply.
- Vegetable Preparation: Place the sliced zucchini, squash, and halved tomatoes into a large mixing bowl. Drizzle the prepared olive oil mixture over the vegetables and use your hands to gently toss them, ensuring they are evenly coated with the seasoning.
- Arranging the Vegetables: Transfer the seasoned vegetables to the prepared baking sheet, spreading them out into an even layer. This arrangement allows each piece to roast uniformly. Season the arranged vegetables with salt and freshly ground black pepper to enhance their natural flavors.
- Cheese Topping and Roasting: Evenly sprinkle the finely shredded Parmesan cheese over the seasoned vegetables. Place the baking sheet in the preheated oven and roast for 25 to 30 minutes. The dish is ready when the vegetables are tender and the cheese has turned golden brown.
- Garnishing and Serving: Once cooked, remove the vegetables from the oven. If desired, garnish with parsley to add a touch of color and fresh flavor. Serve the dish warm as a nourishing side to complement your main course.
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