Oven-roasted Zucchini, Squash, And Tomatoes With Parmesan
This vibrant and flavorful oven-roasted dish features fresh zucchini, yellow squash, and tomatoes, all brought together with a sprinkle of Parmesan cheese. Perfect as a side dish or a light vegetarian main course, this recipe is simple to prepare and packed with nutrients.
Equipment
- 1 baking sheet
- 1 parchment paper optional
- 1 mixing bowl
- 1 grater for Parmesan cheese
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 2 medium zucchinis Sliced into rounds.
- 2 medium yellow squashes Sliced into rounds.
- 1 pint cherry tomatoes Halved.
- ¼ cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- as needed none fresh basil leaves For garnishing (optional).
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easier cleanup if desired.
- In a large mixing bowl, combine the sliced zucchini, yellow squash, and halved cherry tomatoes.
- Drizzle the olive oil over the vegetables and sprinkle the garlic powder, dried oregano, salt, and black pepper. Toss everything together until the vegetables are evenly coated with oil and seasonings.
- Spread the vegetable mixture evenly onto the prepared baking sheet.
- Roast in the preheated oven for about 20 minutes, stirring halfway through for even cooking.
- After 20 minutes, remove the baking sheet from the oven. Sprinkle the grated Parmesan cheese evenly over the roasted vegetables.
- Return the baking sheet to the oven and roast for an additional 5 minutes, or until the cheese is melted and lightly golden.
- Remove from the oven and let cool slightly. If desired, garnish with fresh basil leaves before serving.
Notes
You can substitute or add other vegetables such as bell peppers, or asparagus, based on your preference.
This dish pairs well with grilled meats or can be served over rice or pasta as a vegetarian option.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.