Description
Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes deliver Mediterranean garden flavors with minimal effort. Crisp vegetables caramelize under a golden parmesan crust, creating an irresistible side dish that brings summer’s warmth to your plate.
Ingredients
Scale
Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes
Vegetables:
- 2 medium zucchini, sliced into rounds
- 2 medium yellow squash, sliced into rounds
- 1 pint cherry tomatoes, halved
Cheese and Seasonings:
- ¼ cup grated Parmesan cheese
- 4 cloves of garlic, minced
- Salt and pepper to taste
Cooking Ingredient:
- 2 tablespoons (30 milliliters) olive oil
Garnish:
- Fresh herbs (such as basil or parsley) for garnish as desired
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil to simplify cleanup.
- Slice 1 zucchini and 1 yellow squash into uniform ¼-inch (0.6 centimeters) thick rounds, ensuring consistent cooking.
- Carefully halve approximately of cherry tomatoes to expose their inner flesh and promote even roasting.
- Transfer the sliced zucchini, yellow squash, and halved cherry tomatoes into a spacious mixing bowl.
- Finely mince 2-3 fresh garlic cloves and add them to the vegetable mixture along with of high-quality olive oil.
- Generously sprinkle grated Parmesan cheese over the vegetables, using approximately ½ cup (50 grams) for robust flavor.
- Gently toss all ingredients to ensure each vegetable is thoroughly coated with oil, garlic, and cheese.
- Season the vegetable mixture with kosher salt and freshly ground black pepper according to personal taste preferences.
- Spread the seasoned vegetables across the prepared baking sheet in a single layer, avoiding overcrowding to promote proper caramelization.
- Roast in the preheated oven for 20-25 minutes, rotating the baking sheet midway to encourage uniform browning and tenderness.
- Remove the roasted vegetables from the oven when they appear golden, slightly charred, and tender.
- Transfer the roasted vegetables to a serving platter and garnish with freshly chopped basil or parsley to enhance visual appeal and add a bright, herbaceous note.
Notes
- Elevate your veggie game with this foolproof roasting technique that transforms ordinary zucchini, squash, and tomatoes into a mouthwatering side dish.
- Minimal prep work guarantees maximum flavor, thanks to the magic of high-heat roasting and the perfect blend of garlic and Parmesan.
- Olive oil acts as a flavor conductor, helping herbs and seasonings cling to every vegetable surface while creating a gorgeous golden-brown exterior.
- Halving cherry tomatoes ensures they caramelize beautifully without losing their juicy burst of sweetness during the roasting process.
- Fresh herbs sprinkled at the end provide a vibrant contrast to the deep, rich roasted vegetables, adding a fresh pop of color and bright flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American-Mediterranean
Nutrition
- Serving Size: 4
- Calories: 115 kcal
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg