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How to Make Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes

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Ingredients
 

  • 2 medium zucchini sliced into 1/4-inch rounds
  • 2 medium yellow squash sliced into 1/4-inch rounds
  • 1 pint cherry tomatoes
  • 4 cloves garlic minced
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves chopped (optional for garnish)
  • 1 teaspoon dried oregano optional

Instructions

Preheat the Oven and Prepare the Vegetables:

  • Preheat your oven to 400°F (200°C).
  • In a large bowl, combine the sliced zucchini, yellow squash, and cherry tomatoes.

Season the Vegetables:

  • Add the minced garlic, olive oil, salt, pepper, and dried oregano (if using) to the bowl. Toss well to ensure all the vegetables are evenly coated.

Roast the Vegetables:

  • Spread the vegetables out in a single layer on a large baking sheet. Try not to overcrowd the pan, as this might steam the vegetables instead of roasting them.
  • Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and start to brown on the edges.

Add Parmesan and Finish Roasting:

  • After the vegetables have roasted for 20 minutes, sprinkle the grated Parmesan cheese over them.
  • Return the baking sheet to the oven and roast for an additional 5 minutes, or until the cheese is melted and slightly golden.

Serve:

  • Remove from the oven and if desired, garnish with fresh basil before serving.
  • Serve warm as a side dish.