How to Make Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes

Delight in the flavors of the garden with “Savory Garden Medley: Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes.” This vibrant and healthy side dish features a colorful mix of zucchini, yellow squash, and tomatoes, all roasted to perfection with garlic and Parmesan cheese. Perfect for summer dinners, potlucks, or as a tasty way to enjoy your vegetables, this dish is as beautiful as it is delicious.

 

Why You’ll Love Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes:

  • Flavorful and Healthy: Combines the fresh flavors of summer vegetables with the savory richness of garlic and Parmesan.
  • Easy to Prepare: Simple ingredients and quick preparation make this dish a go-to side.
  • Versatile: Pairs well with a variety of main dishes, from grilled meats to pasta.
  • Visually Appealing: The vibrant colors of the vegetables make this dish a feast for the eyes as well as the palate.

Ingredients Notes For Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes:

  • Zucchini: Fresh, medium-sized zucchini, sliced into rounds or half-moons.
  • Yellow Squash: Similar to zucchini, sliced into rounds or half-moons.
  • Cherry or Grape Tomatoes: Halved for easy roasting.
  • Garlic: Minced or thinly sliced to infuse the vegetables with a savory aroma.
  • Olive Oil: Helps the vegetables roast beautifully and enhances their natural flavors.
  • Parmesan Cheese: Freshly grated for the best flavor and melting.
  • Italian Seasoning: A blend of herbs to add depth and complexity.
  • Salt and Pepper: To taste, for seasoning the vegetables.
  • Fresh Basil: Optional, for garnish and added freshness.

Recipe Steps:

  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
  2. Prepare the Vegetables:
    • In a large bowl, combine the sliced zucchini, yellow squash, and halved tomatoes. Add the minced garlic and drizzle with olive oil. Sprinkle with Italian seasoning, salt, and pepper. Toss everything together until the vegetables are evenly coated.
  3. Arrange and Roast:
    • Spread the vegetables out in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for even roasting.
    • Sprinkle the grated Parmesan cheese evenly over the top of the vegetables.
  4. Roast the Vegetables:
    • Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned, and the Parmesan is melted and golden.
  5. Serve:
    • Transfer the roasted vegetables to a serving dish. Garnish with fresh basil if desired. Serve warm as a side dish to your favorite main course.

Storage Options:

  • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat: Reheat in a preheated oven at 350°F (175°C) until warmed through, or in a microwave on medium power.

 

How to Make Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes

No ratings yet
Print Rate
Author: Maria

Ingredients

  • 2 medium zucchini sliced into 1/4-inch rounds
  • 2 medium yellow squash sliced into 1/4-inch rounds
  • 1 pint cherry tomatoes
  • 4 cloves garlic minced
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves chopped (optional for garnish)
  • 1 teaspoon dried oregano optional

Instructions

Preheat the Oven and Prepare the Vegetables:

  • Preheat your oven to 400°F (200°C).
  • In a large bowl, combine the sliced zucchini, yellow squash, and cherry tomatoes.

Season the Vegetables:

  • Add the minced garlic, olive oil, salt, pepper, and dried oregano (if using) to the bowl. Toss well to ensure all the vegetables are evenly coated.

Roast the Vegetables:

  • Spread the vegetables out in a single layer on a large baking sheet. Try not to overcrowd the pan, as this might steam the vegetables instead of roasting them.
  • Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and start to brown on the edges.

Add Parmesan and Finish Roasting:

  • After the vegetables have roasted for 20 minutes, sprinkle the grated Parmesan cheese over them.
  • Return the baking sheet to the oven and roast for an additional 5 minutes, or until the cheese is melted and slightly golden.

Serve:

  • Remove from the oven and if desired, garnish with fresh basil before serving.
  • Serve warm as a side dish.

Leave a Reply

Your email address will not be published. Required fields are marked *