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Can't stop, won't stop – made this recipe 4 times this month and it's still amazing
Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes
Servings: 4
Ingredients
2 medium zucchini, sliced into 1/4-inch rounds
2 medium yellow squash, sliced into 1/4-inch rounds
1 pint cherry tomatoes, halved
4 cloves garlic, minced
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh basil for garnish (optional)
2 medium yellow squash, sliced into 1/4-inch rounds
1 pint cherry tomatoes, halved
4 cloves garlic, minced
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh basil for garnish (optional)
Directions
1. Preheat your oven to 400 degrees F (200 degrees C).
2. In a large bowl, combine the zucchini, squash, and cherry tomatoes.
3. Add the minced garlic, olive oil, salt, and pepper to the vegetables. Toss everything together until the vegetables are evenly coated.
4. Spread the vegetables in a single layer on a baking sheet. Make sure they do not overlap too much to ensure even roasting.
5. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and golden.
6. Sprinkle the grated Parmesan over the roasted vegetables in the last 5 minutes of cooking.
7. Garnish with fresh basil before serving if desired.
