“Enhance your meal with the irresistible flavors of Garlic Parmesan Roasted Vegetables. This dish features tender zucchini and yellow squash, paired with juicy cherry tomatoes, all tossed with minced garlic and olive oil. Seasoned perfectly with salt and pepper, these vegetables are roasted to caramelized perfection, then generously sprinkled with grated Parmesan cheese for a rich, savory finish. Garnish with fresh basil for a burst of herbal freshness, making this dish not only a delightful side but also a standout addition to any table.”
Ingredients:
• 2 medium zucchini, sliced into 1/4-inch rounds
• 2 medium yellow squash, sliced into 1/4-inch rounds
• 1 pint cherry tomatoes, halved (or sliced tomatoes)
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped fresh basil for garnish (optional)
Directions
1. Preheat the Oven:
• Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables:
• In a large bowl, combine the zucchini, squash, and cherry tomatoes.
• Add the minced garlic, olive oil, salt, and pepper to the vegetables.
• Toss everything together until the vegetables are evenly coated.
3. Roast the Vegetables:
• Spread the vegetables in a single layer on a baking sheet.
• Ensure they do not overlap too much to allow for even roasting.
• Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and golden.
4. Add the Parmesan:
• Sprinkle the grated Parmesan over the roasted vegetables in the last 5 minutes of cooking.
5. Garnish and Serve:
• Garnish with fresh basil before serving if desired.
• Serve hot and enjoy!
