Description
Summer’s garden bounty shines in this roasted garlic-parmesan zucchini, squash, and tomatoes medley, creating a colorful Mediterranean-inspired side dish. Mediterranean herbs and parmesan cheese elevate simple vegetables into a mouthwatering companion that will delight your palate.
Ingredients
Scale
Vegetables:
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1 cup cherry tomatoes, halved
Seasonings and Herbs:
- 2 tablespoons (30 milliliters) olive oil
- 2 cloves garlic, minced
- ½ teaspoon (2.5 grams) Italian seasoning
- ½ teaspoon (2.5 grams) salt
- ¼ teaspoon (1.25 grams) black pepper
- ¼ teaspoon (1.25 grams) red pepper flakes (optional for spice)
Cheese and Garnish:
- ¼ cup (25 grams) grated Parmesan cheese
- 2 tablespoons (8 grams) chopped fresh basil or parsley (for garnish)
Instructions
- Arrange the oven rack in the middle position and heat to 400°F (200°C), creating an ideal roasting environment. Prepare a baking sheet with parchment paper or a light coating of cooking spray to prevent sticking.
- Combine zucchini, squash, and cherry tomatoes in a spacious mixing bowl. Drizzle with extra virgin olive oil, then generously coat with minced garlic, Italian seasoning blend, sea salt, freshly ground black pepper, and a pinch of red pepper flakes for a subtle kick.
- Distribute the seasoned vegetables across the prepared baking sheet in a single, even layer to ensure uniform caramelization and roasting. Aim for minimal overlap to promote crisp edges and intense vegetable flavors.
- Transfer the baking sheet to the preheated oven and roast for 12-15 minutes, monitoring until the vegetables develop a golden-brown exterior and become tender with slight caramelized edges.
- Remove the roasted vegetables and immediately shower with freshly grated Parmesan cheese, ensuring an even distribution across the surface.
- Switch the oven to broil and return the sheet to the middle rack. Broil for 2-3 minutes, watching carefully to achieve a perfectly golden and slightly crispy cheese topping without burning.
- Once removed from the oven, garnish with freshly chopped basil or parsley to add a bright, herbal finish. Serve immediately as a vibrant side dish or atop quinoa, pasta, or grilled chicken.
Notes
- Slice vegetables uniformly to ensure even roasting and prevent some pieces from burning while others remain undercooked.
- Pat zucchini and squash dry with paper towels before seasoning to help achieve crispy, caramelized edges instead of steamy, soggy results.
- Adjust red pepper flakes based on personal spice tolerance, starting with a pinch and adding more for extra heat.
- For a dairy-free version, replace Parmesan with nutritional yeast or omit cheese entirely, which still delivers delicious roasted vegetable flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 130
- Sugar: 3 g
- Sodium: 240 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 5 mg