Description
Deliciously roasted zucchini, yellow squash, and tomatoes tossed in a fragrant garlic and Italian seasoning olive oil mixture, then topped with golden Parmesan cheese. This easy and flavorful vegetable side dish is perfect for any meal and highlights the fresh taste of summer produce.
Ingredients
Scale
Vegetables
- 2 zucchini, sliced
- 2 yellow squash, sliced
- 14 ounces tomatoes, halved
Seasoning and Toppings
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 1/4 teaspoons Italian seasoning
- Salt and pepper to taste
- 1 cup shredded Parmesan cheese
Instructions
- Preheat the oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the olive oil mixture: In a small bowl, combine the olive oil, minced garlic, and Italian seasoning. Allow the mixture to sit for 5 to 10 minutes so the flavors meld beautifully.
- Toss the vegetables: In a large bowl, toss the sliced zucchini, yellow squash, and halved tomatoes with the olive oil mixture until they are evenly coated with the flavorful garlicky blend.
- Arrange and season: Spread the coated vegetables in a single layer onto the prepared baking sheet. Season with salt and freshly ground pepper according to taste.
- Add Parmesan and roast: Sprinkle the shredded Parmesan cheese evenly over the vegetables. Roast in the preheated oven for 25 to 30 minutes, until the veggies are tender and the cheese has turned golden brown.
- Serve and garnish: Remove the roasted vegetables from the oven, optionally garnish with fresh parsley, and serve hot as a delicious side dish.
Notes
- For extra crispiness, you can broil the vegetables for 1-2 minutes at the end—watch carefully to prevent burning.
- Feel free to substitute Parmesan cheese with a vegetarian-friendly hard cheese if desired.
- This dish pairs wonderfully with grilled chicken, fish, or pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to preserve texture.
