Description
These colorful roasted veggies with garlic and Parmesan will make you forget you’re eating something healthy. Ready in 30 minutes with minimal prep!
Ingredients
Scale
- 2 medium zucchini (about 1 pound/450g), cut into 1/2-inch slices
- 2 medium yellow squash (about 1 pound/450g), cut into 1/2-inch slices
- 1 pint (2 cups/300g) cherry or grape tomatoes, halved
- 4 large garlic cloves, minced (about 2 tablespoons)
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (50g) freshly grated Parmesan cheese
- 2 tablespoons fresh basil, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C) and position a rack in the center. Line a large baking sheet with parchment paper or aluminum foil.
- Slice the zucchini and yellow squash into 1/2-inch thick rounds. Halve the cherry tomatoes. Mince the garlic.
- Place all the vegetables in a large mixing bowl. Drizzle with olive oil and sprinkle with garlic, Italian seasoning, salt, and pepper. Toss thoroughly to coat every piece.
- Arrange the seasoned vegetables on your prepared baking sheet in a single layer, ensuring they aren’t touching too much.
- Place the baking sheet in the preheated oven and roast for 15 minutes.
- Remove the baking sheet from the oven and sprinkle the Parmesan cheese evenly over the vegetables. Return to the oven and continue roasting for another 5-7 minutes until the cheese is melted and beginning to turn golden in spots.
- Scatter freshly chopped basil over the hot vegetables just before serving.