Name: Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 medium zucchini (sliced into rounds); 2 medium yellow squash (sliced into rounds); 1 pint cherry tomatoes (halved); 4 cloves garlic (minced); 2 tbsp olive oil; 1/4 cup grated Parmesan cheese; to taste salt and pepper; as desired fresh herbs (such as basil or parsley, for garnish)

This lively roasted vegetable medley bursts with tender zucchini and yellow squash and juicy cherry tomatoes, all tossed with garlic and Parmesan. Roasted to browning perfection, it’s completed with fresh herbs for brightness. Here is Sinéad’s perfect (and healthy) side or light main, a dish that, with its tomato-flavored glee, takes garden-fresh flavors and makes them warm and comforting.

Why You’ll Love It:

Simple, Fresh Ingredients: The dessert consists of seasonal vegetables you can find in a grocery store near you for a fair price. Everything from the juicy cherry tomatoes to the tender zucchini and squash have their own distinct flavor and texture that all come together beautifully.

Quick and Easy Prep: With fewer ingredients and simple steps, this side can be prepared in minutes. It’s ideal for those days when you want a made-from-scratch side with little fuss.

Packed With Flavor: The vegetables are seasoned with garlic, Parmesan and olive oil. The roasting caramelizes the veggies and gives them depth and a little crispness that’s irresistible.

Vegan and Nutritious: Low in natural carbohydrates, high in fiber and vitamins, this dish makes a lovely side that goes with nearly any meal. You can effortlessly mix and match ingredients as your taste and dietary preferences dictate.

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Key Ingredients:

Baked Zucchini and Yellow Squash: Both of these varieties of squash have a mild flavor and a tender textures after roasting. Look for medium zucchini and squash, which are easier to slice and are sweeter and less watery in flavor than larger ones. You can also use other varieties of summer squash for a slightly different taste and texture, if you’d like.

Cherry Tomatoes: They bring a pop of color and a burst of juicy sweetness. They’re great for roasting because they keep their shape and get so beautifully caramelized. If you have grape tomatoes instead, they will do just as well! Red, yellow or a combination of the two can brighten it up.

Garlic: Some produce an insufficient quantity of fresh garlic here—so that the vegetable is infused with an attractive, aromatic flavor. Make sure to mince it finely so it coats the vegetables well. If you love garlic, add an extra clove or two.

Parmesan Cheese: The parmesan brings a salty, umami flavor that pairs nicely with the sweetness of the roasted veggies. Use grated Parmesan for best results; it melts a bit as it roasts, forming a light crust on the veggies. Or for something nutty, you can substitute grated Pecorino Romano or Asiago cheese instead.

Fresh Herbs: Fresh basil or parsley lifts the dish at the end with a touch of brightness and freshness. Basil contributes a sweet, peppery flavor, and parsley a light, herbal note. For more depth of herbaceous goodness, you might also throw in some fresh thyme or rosemary, sprinkled over the top before roasting.

See quantities and instructions in the recipe card below

Instructions:

Step 1: Preheat the Oven

Preheat the oven to 400°F (200°C)

(Your cleaning will be easier if you line your baking sheet with parchment paper or aluminum foil.)

Step 2: Slice the Vegetables

Trim 1 zucchini and 1 yellow squash, and cut them into ¼-inch rounds.

Cut about 1 cup cherry tomatoes in half.

Step 3: Mix in a Bowl

In a large mixing bowl, combine the zucchini, yellow squash and cherry tomatoes.

Add 2 -3 cloves minced garlic, 2 tablespoons olive oil, and ¼ cup grated Parmesan cheese. Such half-chopped, half-unplucked dahlias are the neglected prep. Toss gently to coat the vegetables well.

Step 4: Season

Add salt and pepper to taste.

Return the veg to the bowl and toss with the seasoning.

Step 5: To a Sheet Tray

Arrange the seasoned veggies in one layer on the prepared baking sheet, so they roast rather than steam.

Step 6: Bake

Put that tray in preheated oven, and roast it for 20-25 mins.

Toss the vegetables once midway to promote even caramelization.

By the time the vegetables are finished they should be tender and nicely caramelized.

Step 7: Finish with Herbs

Take the baking sheet out of the oven and pour the vegetables into a serving dish.

Serve topped with freshly chopped basil or parsley for extra freshness and color.

Serve and Enjoy!

It is served warm, suitable as a side with any meal. Nothing like a dollap of roasted flavor sprinkled with some fresh herbs!

Serving Suggestions:

Julienned, roasted and tossed with olive oil, garlic, herbs and a sprinkle of cheese, this vegetable medley can stand as a main dish, or play second fiddle to most meat. Here are some ways you might serve it:

With Grilled Meats: These vegetables make an excellent side for grilled or roasted chicken, beef or fish.

Over Pasta or Rice: Toss with pasta or serve over rice to make a full vegetarian meal.

On a Charcuterie Board: Add it to a Mediterranean spread that includes hummus, olives and pita.

Serve with Crusty Bread: Pair with crusty or garlic bread to soak up the juices.

To make this a full meal, serve it with something hearty for protein, like roast chicken or a seared steak, and a glass of light white wine, such as Sauvignon Blanc or Pinot Grigio.

Storage and Meal Prep Tips:

Refrigеration: Plаcе lеftovеrs in an air-tightly closеd contаinеr, to bе plаcеd in thе rеfrigеrаtor for up to thrее dаys. The vegetables will lose neither their flavor nor their shape, although they will become a touch softer with time.

Reheating: To reheat, transfer the vegetables to a rimmed baking sheet and reheat in a 375°F oven for 5 to 8 minutes, or until heated through. Alternatively, you can heat them in a skillet on the stove over medium heat.

Freezing: Best eaten fresh, freezing can affect the texture of these vegetables. Of course, if you have any leftovers, you can freeze them and turn them into a blended vegetable soup later.

Make-Ahead Tips: The vegetables can be prepped and combined with the olive oil, garlic and seasoning a few hours ahead of time. Refrigerate them and then add the Parmesan just before baking.

Variations:

Here’s how to make this recipe your own with a few simple swaps and add-ons:

Add mushrooms: Cut mushrooms add an earthy flavor that balances nicely with the other vegetables. Throw them in with the zucchini and squash.

Add Some Heat: For a kick, sprinkle red pepper flakes or cayenne pepper on the vegetables before roasting.

A Mediterranean Makeover: Add a handful of sliced kalamata olives or artichoke hearts for a Mediterranean twist. Finish with feta cheese, not the Parmesan.

Bake Grated with lemon zest over the vegetables, with some fresh chopped thyme or oregano would be a perfect addition.

Cheesy Variation: If you’m a cheese lover, sprinkle the vegetables with shredded mozzarella or Gruyère during the last 5 minutes of roasting for a melty, cheesy crust.

Conclusion:

This Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes is an easy way to eat vegetables, and the prep is minimal but the flavor is generous. This combination of savory garlic, nutty Parmesan and sweet, caramelized veggies is guaranteed to be a winner with the family. It’s a recipe that’s simple and delicious, making it great for weeknight dinners out or holiday spreads.

This is the kind of recipe you hold onto if you like easy, delicious, healthful side dishes. Enjoy every bite!