Why You’ll Love This Recipe
This recipe is a great way to enjoy seasonal vegetables with minimal effort. The roasted zucchini and squash are complemented by juicy cherry tomatoes, and the savory touch of garlic and parmesan makes every bite irresistible. It's a simple yet flavorful side dish that’s versatile enough to complement grilled meats, vegetarian dishes, or even a fresh salad.
Ingredients
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2 medium zucchini, sliced into ¼-inch rounds
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2 medium yellow squash, sliced into ¼-inch rounds
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1 pint cherry tomatoes, halved
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4 cloves garlic, minced
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¼ cup olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
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½ cup grated Parmesan cheese
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1 tablespoon chopped fresh basil for garnish (optional)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat your oven to 400 degrees F (200 degrees C).
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In a large bowl, combine the zucchini, squash, and cherry tomatoes.
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Add the minced garlic, olive oil, salt, and pepper to the vegetables. Toss everything together until the vegetables are evenly coated.
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Spread the vegetables in a single layer on a baking sheet, ensuring they are not overlapping too much to allow for even roasting.
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Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and golden.
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Sprinkle the grated Parmesan over the roasted vegetables during the last 5 minutes of cooking.
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Garnish with fresh basil before serving, if desired.
Servings and Timing
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Servings: 4
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Prep time: 10 minutes
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Cook time: 25-30 minutes
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Total time: 35-40 minutes
Variations
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Add herbs like rosemary or thyme for a different flavor profile.
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For a spicy kick, sprinkle red pepper flakes over the vegetables before roasting.
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Substitute feta cheese for Parmesan for a tangy twist.
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Mix in other vegetables like bell peppers or onions to enhance the dish.
Storage/Reheating
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Storage: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat in the oven at 350°F for about 10 minutes, or in a microwave for 1-2 minutes until warm.
FAQs
How can I make this recipe vegan?
To make this recipe vegan, simply omit the Parmesan cheese or substitute it with a dairy-free cheese alternative.
Can I use other vegetables in this recipe?
Yes, feel free to add or substitute other vegetables like bell peppers, onions, or even mushrooms for a more robust vegetable medley.
How do I know when the vegetables are done roasting?
The vegetables should be tender and slightly golden on the edges when done. You can test tenderness by poking a fork into the zucchini or squash.
Can I use frozen vegetables instead of fresh?
While fresh vegetables work best for this recipe, you can use frozen zucchini, squash, and tomatoes, though the texture may vary slightly after roasting.
Can I prepare this dish ahead of time?
You can prep the vegetables and store them in the refrigerator before roasting. Just toss them in oil, garlic, and seasoning, and roast them when ready to serve.
How can I add more protein to this dish?
This dish pairs well with grilled chicken, lamb, or beef. For a vegetarian option, add chickpeas, tofu, or tempeh.
Can I use a different cheese than Parmesan?
Yes! You can substitute Parmesan with feta cheese for a tangier flavor or a shredded mozzarella for a meltier option.
What can I serve this dish with?
This dish pairs wonderfully with grilled meats, roasted chicken, or a hearty grain like quinoa. It can also be served as a side with pasta.
How do I prevent the vegetables from becoming too mushy?
Ensure that the vegetables are spread out in a single layer on the baking sheet. Overcrowding can lead to steam, making them soggy instead of roasted.
Is this dish good for meal prep?
Yes, this dish works well for meal prep. Simply store in an airtight container in the refrigerator and reheat when needed.
Conclusion
Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes is a simple yet delicious way to enjoy fresh vegetables with minimal effort. This dish is versatile, easy to prepare, and makes for a great side dish or even a light vegetarian meal. Experiment with variations to make it your own, and enjoy the vibrant flavors it brings to your table!
Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes
This Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes recipe is a healthy, vibrant side dish that combines fresh garden vegetables with the savory richness of garlic and Parmesan cheese. A simple, versatile recipe that's perfect for pairing with grilled meats or as a vegetarian option, it's a quick and easy way to enjoy the flavors of summer produce.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 medium zucchini, sliced into ¼-inch rounds
2 medium yellow squash, sliced into ¼-inch rounds
1 pint cherry tomatoes, halved
4 cloves garlic, minced
¼ cup olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese
1 tablespoon chopped fresh basil (optional, for garnish)
Instructions
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Preheat your oven to 400°F (200°C).
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In a large bowl, combine zucchini, squash, and cherry tomatoes.
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Add minced garlic, olive oil, salt, and pepper. Toss to coat vegetables evenly.
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Spread the vegetables in a single layer on a baking sheet, ensuring they aren't overlapping too much.
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Roast in the preheated oven for 25-30 minutes, or until tender and golden.
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Sprinkle grated Parmesan cheese over the vegetables during the last 5 minutes of roasting.
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Garnish with fresh basil before serving (optional).
Notes
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For additional flavor, try adding rosemary or thyme before roasting.
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A sprinkle of red pepper flakes adds a spicy kick to the dish.
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Feta cheese can be used as a substitute for Parmesan for a tangier taste.
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Other vegetables, such as bell peppers or onions, can be included for extra variety.
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