Ingredients
2 medium zucchini sliced into rounds
2 medium yellow squash sliced into rounds
1 pint cherry tomatoes halved
4 cloves garlic minced
2 tablespoons olive oil
¼ cup grated Parmesan cheese
Salt and pepper to taste
Fresh herbs such as basil or parsley, for garnish
Instructions
Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
Slice the Vegetables: Slice the zucchini and yellow squash into ¼-inch rounds, and halve the cherry tomatoes.
Mix in a Bowl: In a large bowl, combine sliced zucchini, squash, and cherry tomatoes with minced garlic, olive oil, and grated Parmesan cheese; toss gently to coat.
Season: Add salt and pepper to taste, and toss again to evenly distribute the seasoning.
Spread on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet.
Bake: Roast in the preheated oven for 20-25 minutes, stirring halfway through, until vegetables are tender and caramelized.
Finish with Herbs: Remove from oven, transfer to a serving dish, and garnish with fresh herbs such as chopped basil or parsley.
Notes
Cheese Options: Replace Parmesan with crumbled feta for tanginess or shredded mozzarella for a gooey texture.
Herb Varieties: Use thyme, oregano, or Italian seasoning for different flavor profiles.
Additional Vegetables: Add bell peppers, eggplant, or onions for extra color and depth.
Flavor Enhancements: Drizzle with balsamic glaze or add red pepper flakes for a spicy kick.
Nutty Crunch: Sprinkle toasted pine nuts or almonds for added texture.
