Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes

Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes is a pleasant dish that encapsulates the essence of garden-fresh cooking. Each of these veggies brings a special texture and taste that, when combined, effects in a colourful and healthful aspect dish. Zucchini and squash, staples in Mediterranean cuisine, are celebrated for their versatility and slight flavor, making them ideal canvases for the strong flavors of garlic and parmesan. Adding tomatoes introduces a juicy, tangy thing that contrasts fantastically with the savory notes of the roasted vegetables. This dish is mainly attractive for its ease of guidance and its capacity to complement a vast vary of fundamental courses.

INGREDIENTS

• two medium zucchini, sliced into 1/4-inch rounds
• 2 medium yellow squash, sliced into 1/4-inch rounds
• 1 pint cherry tomatoes, halved
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped clean basil for garnish (optional)

INSTRUCTIONS

1. Preheat your oven to four hundred stages F (200 stages C).
2. In a giant bowl, mix the zucchini, squash, and cherry tomatoes.
3. Add the minced garlic, olive oil, salt, and pepper to the vegetables. Toss the whole thing collectively until the veggies are evenly coated.
4. Spread the greens in a single layer on a baking sheet. Make positive they do now not overlap too plenty to make certain even roasting.
5. Roast in the preheated oven for about 25-30 minutes, or till the greens are soft and golden.
6. Sprinkle the grated Parmesan over the roasted veggies in the ultimate 5 minutes of cooking.
7. Garnish with sparkling basil earlier than serving if desired.

Enjoy.

Thank you for following me on  Facebook , Pinterest !

For more recipes click here!