Description
Discover how to roast garlic parmesan zucchini, squash, and tomatoes to perfection. Elevate your cooking with this simple yet flavorful recipe guide. Click to learn more!
Ingredients
- 2 small zucchini (1 lb (454 g)), cut into 1/2-inch thick slices
- 2 small yellow squash (1 lb (454 g)), cut into 1/2-inch thick slices
- 14 oz (397 g) Flavorino or small Campari tomatoes, sliced into halves
- 3 Tbsp (45 ml) olive oil
- 4 cloves garlic, minced (1 1/2 Tbsp (23 ml))
- 1 1/4 tsp (6 ml) Italian seasoning
- Salt and freshly ground black pepper
- 1 cup (240 ml) (2.4 oz (68 g)) finely shredded Parmesan cheese
- Fresh or dried parsley, for garnish (optional )
Instructions
- Set your oven to 400 degrees Fahrenheit and prepare an 18 by 13-inch rimmed baking tray by lining it with parchment paper or aluminum foil.
- In a small bowl, combine the olive oil, minced garlic, and Italian seasoning. Allow it to sit for 5 to 10 minutes so the flavors meld into the oil.
- In a large bowl, place the zucchini, yellow squash, and tomatoes. Drizzle the oil mixture over them and use your hands to gently mix until everything is evenly coated.
- Transfer the vegetables to the lined baking tray, spreading them out in a single layer. Add salt and freshly ground black pepper for seasoning.
- Sprinkle the finely shredded Parmesan cheese over the vegetables.
- Bake in the preheated oven for 25 to 30 minutes, or until the vegetables are soft and the Parmesan has turned a golden brown.
- Optionally, add some parsley on top for decoration and serve while warm.
Notes
- Let the olive oil, garlic, and Italian seasoning blend sit for 5 to 10 minutes to deepen the flavors.nEnsure the vegetables are evenly coated with the oil mixture for consistent cooking and taste.nSprinkle Parmesan evenly to achieve a uniform melt and golden crust.