Elevate your dinner table with this delightful Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes recipe. Tender zucchini and yellow squash slices, along with juicy cherry tomatoes, are roasted to perfection with garlic, olive oil, and Parmesan cheese, resulting in a dish that’s bursting with flavor and freshness. Whether served as a side dish or a light vegetarian meal, this colorful medley is sure to become a favorite in your recipe repertoire. Let’s dive into the simple steps to create this delicious dish:
Ingredients:
- 2 medium zucchini, sliced into 1/4-inch rounds
- 2 medium yellow squash, sliced into 1/4-inch rounds
- 1 pint cherry tomatoes, halved
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil for garnish (optional)
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare Vegetables:
- In a large mixing bowl, combine the sliced zucchini, yellow squash, and halved cherry tomatoes.
- Add the minced garlic, olive oil, salt, and black pepper to the bowl, tossing until the vegetables are evenly coated with the seasonings.
- Roast Vegetables:
- Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned, stirring halfway through the cooking time for even browning.
- Add Parmesan Cheese:
- Once the vegetables are roasted to perfection, remove them from the oven and sprinkle the grated Parmesan cheese evenly over the top.
- Finish and Serve:
- Return the baking sheet to the oven and roast for an additional 5 minutes, or until the Parmesan cheese is melted and golden brown.
- Remove from the oven and garnish with chopped fresh basil, if desired, before serving.
Cook’s Tips and Variations:
- Herb Variations: Feel free to customize the flavor profile of this dish by adding other herbs such as thyme, oregano, or parsley for a fresh and aromatic twist.
- Balsamic Drizzle: For an extra burst of flavor, drizzle balsamic glaze over the roasted vegetables just before serving.
- Nutty Crunch: Add a sprinkle of toasted pine nuts or chopped walnuts over the finished dish for added texture and nutty flavor.
Frequently Asked Questions (FAQs):
- Can I use other vegetables in this recipe? Yes, you can customize this recipe by adding or substituting other vegetables such as bell peppers, onions, or eggplant to suit your taste preferences.
- Can I prepare the vegetables ahead of time? While this dish is best served fresh out of the oven, you can prepare the seasoned vegetables in advance and roast them just before serving for convenience.
- What should I serve with roasted vegetables? These Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes pair well with grilled chicken, steak, or fish for a complete and satisfying meal.
- How should I store leftovers? Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
In conclusion, this Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes recipe is a simple yet flavorful way to enjoy the bounty of summer produce. With its tender-crisp vegetables, aromatic garlic, and savory Parmesan cheese, it’s a side dish that’s as delicious as it is colorful. Whether served alongside your favorite protein or enjoyed on its own, this dish is sure to be a hit with your family and friends. Try it out for your next meal and savor the fresh flavors of this delightful dish!
This Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes recipe is a delicious way to enjoy the flavors of summer. With its simple preparation and vibrant colors, it’s sure to become a favorite side dish in your household. Give it a try and enjoy the deliciousness of roasted vegetables!
