Looking for a simple, flavorful, and healthy vegetable dish that pairs well with any meal? This Roasted Garlic-Parmesan Zucchini, Squash, and Tomato Medley is the perfect side. It’s packed with the fresh flavors of summer vegetables and roasted to perfection with a fragrant blend of garlic, olive oil, and Italian seasoning. Topped with a generous layer of Parmesan cheese, this dish has a satisfying savory finish that will make it a family favorite. Whether you’re serving it alongside grilled meats or as a lighter main course, this vegetable medley is sure to impress.
Ingredients:
- 2 small zucchini (about 1 lb), cut into 1/2-inch thick slices
- 2 small yellow squash (about 1 lb), cut into 1/2-inch thick slices
- 14 oz Flavorino or small Campari tomatoes, sliced into halves
- 3 tablespoons olive oil
- 4 cloves garlic, minced (about 1 1/2 tablespoons)
- 1 1/4 teaspoons Italian seasoning
- Salt and freshly cracked black pepper, adjusted to your preference.
- 1 cup (2.4 oz) finely shredded Parmesan cheese
- Fresh or dried parsley, for garnish (optional)
Instructions:
- Prepare the Vegetables:
- Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper or lightly brushing it with olive oil.
- In a large mixing bowl, toss the zucchini, yellow squash, and halved tomatoes together.
- Season the Vegetables:
- In a small bowl, combine the olive oil, minced garlic, Italian seasoning, salt, and freshly ground black pepper.
- Pour the olive oil mixture over the vegetables and gently toss to ensure everything is evenly coated.
- Arrange and Roast:
- Spread the seasoned vegetables in an even layer on the prepared baking sheet. Make sure the vegetables aren’t overlapping to allow them to roast evenly.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables become tender and lightly golden around the edges.
- Add Parmesan Cheese:
- Remove the baking sheet from the oven and sprinkle the finely shredded Parmesan cheese evenly over the vegetables.
- Return the vegetables to the oven and roast for an additional 5-7 minutes, or until the Parmesan has melted and turned a light golden brown.
- Garnish and Serve:
- Once the vegetables are done roasting, remove them from the oven and let them cool slightly.
- If desired, garnish with fresh or dried parsley for a pop of color and added flavor.
- Serve immediately as a side dish or light vegetarian main course.
Conclusion:
This Roasted Garlic-Parmesan Zucchini, Squash, and Tomato Medley is a quick and flavorful dish that’s perfect for any meal. The combination of tender roasted vegetables, aromatic garlic, and rich Parmesan cheese creates a side that’s both comforting and healthy. The slight crunch of the roasted vegetables, paired with the salty Parmesan and the subtle sweetness of the tomatoes, make it a versatile and crowd-pleasing option. Whether you’re entertaining guests or enjoying a family dinner, this recipe will become a go-to in your kitchen!