Can’t stop, won’t stop – made this recipe 4 times this month and it’s still amazing

This Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes is a delicious and easy-to-make side dish. The vegetables are tossed in olive oil, garlic, and seasonings, then roasted to a tender, golden finish and topped with savory Parmesan cheese.

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Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes

Ingredients:

Ingredient	Quantity
Medium zucchini, sliced	2
Medium yellow squash, sliced	2
Cherry tomatoes, halved	1 pint
Garlic, minced	4 cloves
Olive oil	¼ cup
Salt	½ teaspoon
Black pepper	¼ teaspoon
Grated Parmesan cheese	½ cup
Chopped fresh basil (optional)	1 tablespoon

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Instructions:

 

1. Preheat Oven & Prep Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, combine the 2 sliced zucchini, 2 sliced yellow squash, and 1 pint of halved cherry tomatoes.
2. Season & Toss: Add the 4 cloves of minced garlic, ¼ cup olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper to the vegetables. Toss everything together until the vegetables are evenly coated with the seasonings.
3. Roast: Spread the seasoned vegetables in a single layer on a baking sheet. Make sure they do not overlap too much to ensure they roast rather than steam. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and golden.
4. Add Cheese & Finish: Sprinkle the ½ cup of grated Parmesan cheese over the roasted vegetables in the last 5 minutes of cooking. If desired, garnish with the 1 tablespoon of chopped fresh basil before serving.

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Enjoy this simple and flavorful roasted vegetable dish!