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Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes

Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes Bliss

A quick and nutritious side dish featuring roasted garlic-parmesan zucchini, squash, and tomatoes, highlighting summer's vibrant produce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 medium Zucchini provides a tender texture and mild flavor; freshness is key for optimal taste.
  • 2 medium Yellow Squash adds a slightly sweet taste and vibrant color; substitute with other squash types if desired.
  • 2 medium Tomatoes contributes juiciness and acidity; use ripe, seasonal tomatoes for the best flavor.
Flavor
  • 4 cloves Garlic enhances flavor with its pungent aroma; freshly minced garlic is recommended for maximum potency.
  • 1 cup Parmesan Cheese offers a salty, nutty flavor that complements the sweetness of the vegetables; use a freshly grated variety for better melting.
For Roasting
  • 2 tablespoons Olive Oil adds richness and helps achieve ideal roasting; extra virgin olive oil brings more flavor.
  • 1 teaspoon Salt essential seasonings that amplify the taste of the vegetables.
  • 1 teaspoon Pepper essential seasonings that amplify the taste of the vegetables.

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Knife
  • Cutting Board

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash zucchini, yellow squash, and tomatoes thoroughly. Chop zucchini and squash into bite-sized pieces and halve the tomatoes. Place chopped vegetables in a large bowl.
  3. Mince fresh garlic clove finely and set it aside.
  4. Drizzle olive oil over the vegetables in the bowl. Add salt, pepper, and minced garlic. Toss until evenly coated.
  5. Line a baking sheet with parchment paper or grease it with olive oil. Spread the vegetable mixture in a single layer.
  6. Roast the vegetables in the preheated oven for 20-25 minutes until golden brown and tender, stirring halfway through.
  7. In the last 5 minutes, sprinkle freshly grated parmesan cheese over the roasted vegetables and return to the oven.
  8. Remove from oven, let cool for a minute and serve warm as a side dish.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 250mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 1000IUVitamin C: 25mgCalcium: 200mgIron: 1mg

Notes

Use fresh, in-season vegetables for the best flavor. Cut your zucchini, squash, and tomatoes into similar sizes for even cooking.

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