Servings: 4
Ingredients
- 2 small zucchini about 1 lb total, sliced into ½-inch thick pieces
- 2 small yellow squash about 1 lb total, sliced into ½-inch thick pieces
- 14 oz Flavorino or small Campari tomatoes halved
- 3 tbsp olive oil
- 4 cloves garlic minced (about 1½ tbsp)
- 1¼ tsp Italian seasoning
- Salt and freshly ground black pepper to taste
- 1 cup finely shredded Parmesan cheese about 2.4 oz
- Fresh or dried parsley for garnish optional
Instructions
-
Preheat the Oven: Preheat your oven to 400°F. Line an 18×13-inch rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
-
Prepare the Seasoning: In a small bowl, mix together the olive oil, minced garlic, and Italian seasoning. Stir well and let it sit for 5–10 minutes to allow the flavors to meld.
-
Season the Vegetables: In a large mixing bowl, add the sliced zucchini, yellow squash, and halved tomatoes. Drizzle the olive oil mixture over the vegetables and gently toss to coat them evenly.
-
Arrange for Roasting: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Sprinkle with salt and freshly ground black pepper to taste.
-
Top with Cheese & Roast: Evenly distribute the shredded Parmesan over the vegetables. Roast in the preheated oven for 25–30 minutes, until the vegetables are tender and the cheese is golden brown.
-
Garnish & Serve: Remove from the oven and garnish with parsley, if desired. Serve warm as a delicious and nutritious side dish.
