Oven-Roasted Zucchini, Squash, and Tomatoes with Parmesan
This dish features oven-roasted zucchini, squash, and tomatoes topped with Parmesan cheese. It makes a great side dish or light meal.
Equipment
- Baking sheet
- oven
Ingredients
For the Vegetables
- 3 tablespoons olive oil
- 2 small zucchinis, sliced into ½-inch rounds
- 2 small yellow squashes, sliced into ½-inch rounds
- 1 ¼ teaspoons Italian seasoning
- 4 cloves garlic, minced
- 14 ounces small tomatoes, halved such as Flavorino or Campari
- 1 cup finely shredded Parmesan cheese
For Seasoning
- Salt, to taste
- Ground black pepper, to taste
- Chopped parsley, fresh or dried, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the zucchini, yellow squash, tomatoes, olive oil, garlic, Italian seasoning, salt, and pepper. Toss to coat.
- Spread the mixture on a baking sheet in a single layer. Roast in the oven for 25 minutes.
- Remove from the oven and sprinkle with Parmesan cheese. Return to the oven for an additional 5 minutes, until cheese is melted.
- Garnish with chopped parsley before serving.
Notes
You can add other vegetables or herbs according to your preference.