Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes


2 medium zucchini, sliced into rounds

2 medium yellow squash, sliced into rounds

1 pint cherry tomatoes, halved

4 cloves garlic, minced

2 tablespoons olive oil

1/4 cup grated Parmesan cheese

Salt and pepper to taste

Fresh herbs (such as basil or parsley) for garnish


Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.

In a large mixing bowl, combine the sliced zucchini, squash, and cherry tomatoes.

Add the minced garlic, olive oil, and grated Parmesan cheese to the bowl, tossing gently to coat the vegetables evenly.

Spread the vegetables out in a single layer on the prepared baking sheet.

Season with salt and pepper to taste.

Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and caramelized, stirring halfway through.

Once roasted, remove the baking sheet from the oven and transfer the vegetables to a serving dish.

Garnish with fresh herbs and an extra sprinkle of Parmesan cheese if desired.

Serve hot and enjoy!


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