Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes

This vibrant roasted vegetable medley features tender zucchini, yellow squash, and juicy cherry tomatoes seasoned with garlic and Parmesan. Roasted to caramelized perfection, it’s finished with fresh herbs for a touch of brightness. Perfect as a healthy side or light main, this dish brings out the best of garden-fresh flavors in a warm, comforting way.

Why You’ll Love It:

1. Simple, Fresh Ingredients: This dish uses fresh, in-season vegetables that are easy to find and affordable. Each ingredient adds its unique flavor and texture, from juicy cherry tomatoes to tender zucchini and squash.

2. Quick and Easy Prep: With minimal ingredients and easy steps, you can prepare this side in under 30 minutes. It’s ideal for busy days when you want a fresh, homemade side with little effort.

3. Packed with Flavor: The combination of garlic, Parmesan, and olive oil elevates the flavor of the vegetables. Roasting caramelizes the veggies, adding depth and a slight crispness that’s irresistible.

4. Versatile and Healthy: This recipe is naturally low in carbs, high in fiber, and packed with vitamins, making it a great side for just about any meal. You can easily add or swap ingredients to suit your taste and dietary preferences.

Key Ingredients:

Zucchini and Yellow Squash: These two squash varieties are mild in flavor and have a tender texture when roasted. Look for medium-sized zucchini and squash, as they’re easier to slice and have a sweeter, less watery flavor compared to larger ones. If you prefer, you can also try using other types of summer squash for a slightly different taste and texture.

Cherry Tomatoes: Cherry tomatoes add a pop of color and a burst of juicy sweetness. They’re ideal for roasting as they hold their shape well and get beautifully caramelized. If you have grape tomatoes, they’ll work just as well! Feel free to use red, yellow, or a mix for added color.

Garlic: Fresh garlic is key here—it infuses the vegetables with a robust, aromatic flavor. Be sure to mince it finely so it coats the vegetables evenly. If you’re a garlic lover, feel free to add an extra clove or two.

Parmesan Cheese: The Parmesan adds a salty, umami flavor that complements the sweetness of the roasted vegetables. Use grated Parmesan for the best results; it melts slightly during roasting, creating a delicate crust on the veggies. For a nutty twist, you can even sprinkle with grated Pecorino Romano or Asiago cheese instead.

Fresh Herbs: Fresh basil or parsley brightens the dish and adds a hint of freshness at the end. Basil adds a sweet, peppery flavor, while parsley adds a light, herbal note. For more herbaceous depth, you could also use a sprinkle of fresh thyme or rosemary before roasting.

Complete list of ingredients with quantities and instructions is located in the recipe card below

Instructions:

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

Step 2: Slice the Vegetables

Slice 1 zucchini and 1 yellow squash into ¼-inch rounds.
Halve about 1 cup of cherry tomatoes.

Step 3: Mix in a Bowl

In a large mixing bowl, combine the sliced zucchini, yellow squash, and cherry tomatoes.
Add 2-3 cloves of minced garlic, 2 tablespoons of olive oil, and ¼ cup of grated Parmesan cheese. Toss gently to coat the vegetables evenly.

Step 4: Season

Season with salt and pepper to taste.
Toss the vegetables again to distribute the seasoning evenly.

Step 5: Spread on Baking Sheet

Spread the seasoned vegetables in a single layer on the prepared baking sheet for even roasting.

Step 6: Bake

Place the baking sheet in the preheated oven and roast for 20-25 minutes.
Stir the vegetables halfway through cooking to ensure even caramelization.
The vegetables should be tender and slightly caramelized when done.

Step 7: Finish with Herbs

Remove the baking sheet from the oven and transfer the vegetables to a serving dish.
Garnish with freshly chopped basil or parsley for added freshness and color.

Serve and Enjoy!

This dish is ready to serve warm, perfect as a side for any meal. Enjoy the roasted flavor with a sprinkle of fresh herbs!

Serving Suggestions:

This roasted vegetable medley is versatile and pairs well with many main dishes. Here are some ways to serve it:

With Grilled Meats: These vegetables are a fantastic side for grilled or roasted chicken, beef, or fish.
Over Pasta or Rice: Toss with pasta or serve over rice for a complete vegetarian meal.
On a Charcuterie Board: Include it as part of a Mediterranean-inspired spread with hummus, olives, and pita.
With Crusty Bread: Serve alongside crusty bread or garlic bread to soak up the delicious juices.

For a complete meal, pair this side with a hearty 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:

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. The vegetables will keep their flavor, although they may soften slightly over time.

Reheating: To reheat, place the vegetables on a baking sheet and warm in a 375°F oven for 5-8 minutes, or until heated through. You can also reheat them in a skillet on the stovetop over medium heat.

Freezing: These vegetables are best enjoyed fresh, as freezing can alter their texture. However, if you do have leftovers, you can freeze them and use them later in a blended vegetable soup.

Make-Ahead Tips: You can prep the vegetables and mix them with the olive oil, garlic, and seasoning a few hours in advance. Store them in the fridge, then add the Parmesan just before baking.

Variations:

Make this recipe your own with a few easy swaps and additions:

Add Mushrooms: Sliced mushrooms add an earthy flavor that pairs well with the other vegetables. Toss them in with the zucchini and squash.

Make it Spicy: For a little heat, sprinkle red pepper flakes or cayenne pepper on the vegetables before roasting.

Add a Mediterranean Twist: Incorporate sliced kalamata olives or artichoke hearts to give the dish a Mediterranean flair. Serve with a sprinkle of feta cheese instead of Parmesan.

Lemon Zest and Herbs: For a fresh twist, grate some lemon zest over the vegetables before baking and garnish with chopped thyme or oregano.

Cheesy Variation: If you’re a cheese lover, top 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 dish is a delicious way to enjoy fresh vegetables with minimal prep and maximum flavor. The blend of savory garlic, nutty Parmesan, and sweet, caramelized veggies is sure to become a family favorite. It’s a recipe that’s as easy as it is tasty, making it perfect for both weeknight dinners and holiday feasts.

This recipe is a keeper for anyone who loves simple, flavorful, and healthy side dishes. Enjoy every bite!