Description
Baked Summer Vegetables with Parmesan
Ingredients
2 zucchini, sliced into rounds
2 yellow squash, sliced into rounds
1 cup cherry tomatoes, halved
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried Italian seasoning
Salt & pepper, to taste
¼ cup grated Parmesan cheese
Fresh basil, chopped (for garnish)
Directions
Preheat Oven
Preheat oven to 400°F (200°C). Lightly grease a baking dish with olive oil or non-stick spray.
Season the Vegetables
In a large bowl, combine zucchini, yellow squash, and cherry tomatoes. Drizzle with olive oil and sprinkle with garlic powder, Italian seasoning, salt, and pepper. Toss to coat evenly.
Layer in the Dish
Arrange the seasoned vegetables in the prepared baking dish in an even layer.
Bake
Bake for 20-25 minutes, until the vegetables are tender and slightly golden on the edges.
Add Parmesan
Remove the dish from the oven and sprinkle grated Parmesan over the top. Return to the oven for 3-5 minutes, until the cheese melts.
Garnish & Serve
Top with fresh basil and serve warm as a side dish or light main course.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 120 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for perfect baked vegetables every time. First, ensure your oven rack is in the center position for even heat distribution. While preheating to 400°F (200°C), prepare your vegetables. For uniform cooking, slice zucchini and squash into 1/4-inch thick rounds. Halve the cherry tomatoes. In the large mixing bowl, toss the vegetables with oil and seasonings for a full minute to ensure every piece is coated. When arranging in the greased dish, avoid overcrowding; use two dishes if necessary to allow steam to escape, which ensures roasting instead of steaming. Bake until fork-tender. The final broil with Parmesan should be watched closely to prevent burning.
Serving Suggestions
This versatile dish can be served in numerous ways. As a side, pair it with grilled chicken, fish, or a simple pasta. For a vegetarian main, serve it over a bed of quinoa or couscous, or alongside a hearty bean salad. To elevate the presentation, drizzle with a balsamic glaze or a squeeze of lemon juice just before serving. Leftovers are excellent cold, tossed into a green salad or folded into an omelet the next day.
How-to Summary
In short: Slice vegetables uniformly, toss thoroughly with oil and seasonings, arrange in a single layer in a greased dish, bake at 400°F for 20-25 minutes until tender, top with Parmesan and broil briefly until melted, then garnish with fresh basil.
Frequently Asked Questions
Can I use other vegetables? Absolutely. Bell peppers, red onion wedges, eggplant, and asparagus are excellent additions. Adjust baking time slightly for denser veggies.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or toaster oven to maintain texture; microwaving will make them soggy.
Is there a dairy-free alternative to Parmesan? Yes. Nutritional yeast or a vegan parmesan alternative will provide a similar savory, cheesy flavor.
My vegetables turned out soggy. What happened? This is usually due to overcrowding the pan, which steams the vegetables. Always use a large enough dish so they can lie in a single, uncrowded layer.
Can I prepare this dish ahead of time? You can chop and season the vegetables a few hours in advance. Store them in the bowl, covered, in the fridge. Let them sit at room temperature for 15 minutes before baking.
Common Mistakes to Avoid
- Uneven Slicing: Inconsistent sizes lead to uneven cooking. Aim for uniform pieces.
- Skimping on Oil: Too little oil prevents proper roasting and caramelization. Ensure a light, even coat.
- Overcrowding the Pan: This is the top cause of sogginess. Vegetables need space for moisture to evaporate.
- Forgetting to Preheat: A properly preheated oven is crucial for the initial roasting effect.
- Using Pre-Grated Parmesan: These often contain anti-caking agents that prevent proper melting. Freshly grated cheese melts far better.
Conclusion
This Baked Summer Vegetables with Parmesan recipe is a testament to how simple ingredients can create a spectacularly flavorful and healthy dish. Its flexibility with ingredients and serving styles makes it a reliable staple for any cook. By following the detailed guide and avoiding common pitfalls, you can achieve a perfectly caramelized, cheesy, and vibrant side dish that celebrates the best of summer produce. It’s an easy, crowd-pleasing recipe that deserves a permanent spot in your weekly rotation.