Description
Oven-Roasted Zucchini, Squash, and Tomatoes with Parmesan is a simple yet flavorful dish that highlights the best of summer vegetables.
Ingredients
Scale
- 2 medium zucchinis, sliced into 1/2-inch rounds
- 2 medium yellow squash, sliced into 1/2-inch rounds
- 2 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
Instructions
- Begin the process by washing your fresh zucchini, yellow squash, and cherry tomatoes thoroughly to remove any dirt. Then, slice the zucchinis and yellow squash into uniform 1/2-inch rounds. Cut the cherry tomatoes in half.
- In a large bowl, combine the chopped zucchini, yellow squash, and halved cherry tomatoes. Drizzle with olive oil, and add the minced garlic, dried oregano, salt, and black pepper. Toss everything together.
- Spread the seasoned vegetables onto a prepared baking sheet in a single layer. Roast in a preheated oven at 400°F for 20 minutes, then sprinkle grated Parmesan over the top and roast for another 10 minutes.
- Carefully remove the baking sheet from the oven and sprinkle freshly chopped basil over the roasted vegetables. Serve warm and enjoy!
Notes
Ensure all vegetables are similar in size for even cooking. This dish can be made ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
Nutrition
- Calories: 180 kcal
- Sodium: 300 mg
- Protein: 5 g