Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes
A flavorful, fresh side dish combining tender zucchini, squash, and cherry tomatoes with roasted garlic, Parmesan, and fresh herbs.
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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
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Slice the zucchini and yellow squash into ¼-inch rounds. Halve the cherry tomatoes.
- In a large mixing bowl, combine the sliced zucchini, yellow squash, and cherry tomatoes. Add the minced garlic, 2 tablespoons of olive oil, and ¼ cup of grated Parmesan cheese. Toss gently to coat the vegetables evenly.
- Season with salt and pepper to taste. Toss the vegetables again to distribute the seasoning evenly.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet for even roasting.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes. Stir halfway through cooking to ensure even caramelization. The vegetables should be tender and slightly caramelized when done.
- Remove from the oven and transfer to a serving dish. Garnish with freshly chopped basil or parsley for added freshness and color.
Notes
This dish is perfect served warm as a side for grilled meats, fish, or pasta. Use two baking sheets if the vegetables crowd one pan. Refrigerate leftovers within 2 hours and eat within 3 to 4 days.
Nutrition
Serving: 1servingsCalories: 139kcalCarbohydrates: 11.3gProtein: 4.4gFat: 8.6gSaturated Fat: 2.1gCholesterol: 5mgSodium: 100mgFiber: 2.5gSugar: 6g
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