Description
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped (optional)
Directions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine the zucchini, yellow squash, and cherry tomatoes. Drizzle with olive oil and toss to coat.
Add minced garlic, oregano, basil, salt, and black pepper. Mix well until evenly coated.
Spread the vegetables out evenly on the prepared baking sheet.
Roast in the preheated oven for 15-18 minutes, or until the vegetables are tender and slightly caramelized.
Sprinkle Parmesan cheese over the vegetables and return to the oven for an additional 2 minutes, or until the cheese is melted.
Remove from the oven, garnish with fresh parsley if desired, and serve warm.
Prep Time: 10 minutes
Cooking Time: 18 minutes
Total Time: 28 minutes
Kcal: 140 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfectly roasted vegetables every time. First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. Next, prepare your vegetables: slice one medium zucchini and one medium yellow squash into uniform 1/4-inch rounds, and halve one cup of cherry tomatoes. Uniform sizing ensures even cooking. In a large mixing bowl, combine the sliced vegetables. Drizzle with two tablespoons of olive oil and toss thoroughly to coat every piece. This step is crucial for achieving caramelization. Add three minced garlic cloves, 1/2 teaspoon each of dried oregano and basil, and 1/4 teaspoon each of salt and black pepper. Toss again until the seasoning is evenly distributed. Spread the vegetables in a single, uncrowded layer on your prepared baking sheet. Roast for 15-18 minutes until tender and golden at the edges. Finally, sprinkle 1/3 cup of grated Parmesan cheese evenly over the hot vegetables and return the tray to the oven for 2-3 minutes, just until the cheese melts. Garnish with fresh parsley and serve immediately.
Serving Suggestions
This versatile side dish pairs wonderfully with numerous mains. For a simple, healthy dinner, serve it alongside grilled chicken, fish, or baked tofu. Toss the warm roasted vegetables with cooked pasta, a splash of pasta water, and extra Parmesan for a quick primavera. They also make a fantastic filling for omelets or quiches, or a flavorful topping for creamy polenta or crusty bread bruschetta. For a heartier meal, mix them into cooked quinoa or farro.
How-to Summary
Slice zucchini, squash, and tomatoes. Toss with oil, garlic, oregano, basil, salt, and pepper. Roast at 400°F for 15-18 minutes. Sprinkle with Parmesan and roast 2 more minutes. Garnish and serve.
Frequently Asked Questions
Can I use different vegetables? Absolutely. Bell peppers, red onion, broccoli, or asparagus work well. Adjust roasting times for denser veggies.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or air fryer for best texture; microwaving can make them soggy.
Is there a dairy-free alternative to Parmesan? Yes. Nutritional yeast or a vegan Parmesan substitute will provide a similar savory, cheesy flavor.
Why are my vegetables soggy? Sogginess is usually caused by overcrowding the pan. Ensure vegetables are in a single layer with space between them for proper evaporation and roasting.
Can I prepare this ahead of time? You can chop the vegetables and mix the dry seasoning ahead. Combine with oil and roast just before serving for optimal texture and flavor.
Common Mistakes to Avoid
Avoid these pitfalls for the best results: Do not skip preheating the oven, as a proper initial temperature is key for roasting. Do not cut vegetables unevenly, as smaller pieces will burn before larger ones cook through. Do not skip the parchment paper, as it prevents sticking without excess oil. Do not overcrowd the baking sheet, which steams instead of roasts the veggies. Do not add the Parmesan cheese at the beginning, as it will burn rather than melt beautifully at the end.
Conclusion
This roasted zucchini, squash, and tomato dish is a testament to how simple ingredients can create extraordinary flavor. With minimal prep and under 30 minutes of total time, it delivers a healthy, colorful, and delicious side that complements almost any meal. Mastering the easy technique of high-heat roasting transforms everyday vegetables into a caramelized, savory treat. Remember the key tips: uniform cuts, a single layer on the pan, and adding cheese at the end. This recipe is a reliable staple that will become a regular in your kitchen rotation.
