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Instructions
1. Preheat Your Oven
Start by preheating your oven to 400°F (200°C). Roasting vegetables at a high temperature helps them caramelize and become golden brown, which enhances their natural sweetness.
2. Prepare the Vegetables
Wash and slice your zucchini and yellow squash into uniform half-moons or rounds, about 1/4-inch thick. Halve the cherry or grape tomatoes. The size of the pieces doesn’t have to be perfect, but keeping them similar in size ensures they cook evenly.
3. Season the Vegetables
In a large mixing bowl, combine the sliced zucchini, squash, and tomatoes. Drizzle the olive oil over the vegetables and toss them gently to coat. Add the minced garlic, grated Parmesan, salt, pepper, and optional dried Italian seasoning. Toss again until the veggies are evenly coated with the oil and seasoning.
4. Spread on a Baking Sheet
Line a baking sheet with parchment paper for easy cleanup, or lightly grease it with cooking spray. Spread the seasoned vegetables evenly in a single layer on the baking sheet. Make sure the vegetables are spread out so they roast properly and don’t steam.
5. Roast the Vegetables
Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the vegetables are tender and golden brown around the edges. About halfway through, give the veggies a gentle stir to ensure even cooking and to prevent them from sticking.
You’ll know the veggies are done when they’re fork-tender, slightly caramelized, and beautifully browned. The garlic will also be fragrant and mellowed out, infusing the dish with delicious depth.
6. Garnish and Serve
Once the roasted vegetables are out of the oven, sprinkle them with a little extra Parmesan cheese if desired. For a fresh touch, garnish with chopped basil or parsley. Serve immediately as a side dish with your favorite protein, or enjoy it on its own for a light, healthy meal.
Tips for Success
- Cut Uniformly: To ensure even roasting, try to cut the zucchini, squash, and tomatoes into similar-sized pieces. This will help them cook at the same rate.
- Don’t Overcrowd the Pan: Make sure the vegetables are in a single layer and not overcrowded. If the pan is too full, the veggies will steam rather than roast, which can prevent them from getting that nice caramelized exterior.
- Adjust Seasoning to Taste: Feel free to experiment with different seasonings. A sprinkle of smoked paprika or a dash of balsamic vinegar can add extra layers of flavor to this dish.
- Add a Protein: For a more filling meal, you can add grilled chicken, shrimp, or even a fried egg on top of the roasted vegetables to create a balanced dish.
Why This Dish Is So Good for You
- Rich in Nutrients: Zucchini and yellow squash are excellent sources of Vitamin C and fiber, while tomatoes provide antioxidants like lycopene, which is beneficial for heart health. Together, they create a nutrient-packed side dish that supports your immune system, digestive health, and skin.
- Low-Carb and Keto-Friendly: This dish is naturally low in carbohydrates, making it perfect for anyone following a low-carb, keto, or paleo diet. It’s a great way to get your veggie fix without the added carbs.
- Packed with Flavor: Roasting the vegetables enhances their natural sweetness while the garlic, Parmesan, and olive oil add a savory depth of flavor. This dish is anything but bland, and the aroma that fills your kitchen as it bakes is mouthwatering.
Conclusion
Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes is the perfect side dish for any occasion—whether you’re looking for something light and healthy or want a flavorful complement to your main course. With just a few simple ingredients, you can create a dish that’s both delicious and nutritious. The natural sweetness of the roasted veggies, combined with the savory garlic and Parmesan, makes this dish irresistible. Plus, it’s quick, easy, and versatile enough to pair with almost anything. So, next time you’re craving a vibrant, veggie-packed side, give this roasted medley a try—you won’t be disappointed!
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