Easy Oven-Roasted Zucchini, Squash, and Tomatoes with Parmesan
A delightful medley of roasted zucchini, squash, and tomatoes, topped with Parmesan cheese, enhancing the natural sweetness of the vegetables.
Ingredients
Main Ingredients
- 2 medium zucchini, sliced into half-moons
- 2 medium yellow squash, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- to taste Salt and black pepper
- ½ cup grated Parmesan cheese
- Fresh basil leaves (optional for garnish)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
- In a large bowl, combine the zucchini, yellow squash, and cherry tomatoes, slicing them into half-moons if not already done.
- Drizzle the olive oil over the veggies, sprinkle with garlic powder, salt, and pepper. Toss well until everything is evenly coated.
- Transfer the coated vegetables to a baking sheet, spreading them out in a single layer for optimal roasting.
- Roast in the preheated oven for about 20 minutes, stirring halfway through, until vegetables are tender and caramelized.
- Remove baking sheet from the oven and sprinkle grated Parmesan cheese over the veggies. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, garnish with fresh basil leaves if desired, and serve immediately.
Notes
Substitutions: Substitute zucchini or squash with other vegetables like bell peppers or eggplant. Watch for cooking times. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the oven or microwave.