Description
Delight your palate with this exquisite Roasted Garlic-Parmesan Veggie Medley—a sublime mix of zucchini, yellow squash, and tomatoes, generously seasoned with Italian spices and garlic. Topped with a golden layer of finely shredded Parmesan cheese, this dish not only bursts with vibrant flavors but also brings a comforting warmth to any meal. Perfect as a side or a vegetarian main course, this recipe is simple to prepare and sure to impress with its savory, crispy finish.
Ingredients
- 2 small zucchini (approximately 1 lb), sliced into 1/2-inch thick rounds
- 2 small yellow squash (approximately 1 lb), sliced into 1/2-inch thick rounds
- 14 oz Flavorino or small Campari tomatoes, halved
- 3 Tbsp olive oil
- 4 cloves garlic, minced (about 1 1/2 Tbsp)
- 1 1/4 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 cup (2.4 oz) finely shredded Parmesan cheese
- Fresh or dried parsley, for garnish (optional)
Step-by-step Directions
Step 1: Preheat and Prepare
Begin by preheating your oven to 400 degrees Fahrenheit. Line an 18 by 13-inch rimmed baking sheet with parchment paper or aluminum foil for easier cleanup.
Step 2: Mix Seasoning
In a small bowl, combine the olive oil, minced garlic, and Italian seasoning. Allow the mixture to sit for 5-10 minutes to enhance the flavor infusion.
Step 3: Toss the Vegetables
Place the sliced zucchini, yellow squash, and tomatoes in a large mixing bowl. Pour the oil and seasoning mixture over the vegetables and gently toss with your hands, ensuring all pieces are evenly coated.
Step 4: Arrange for Roasting
Transfer the coated vegetables to the prepared baking sheet. Spread them out into an even layer, and season with salt and pepper. Sprinkle the Parmesan cheese evenly over the vegetables.
Step 5: Roast
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and the cheese is golden brown.
Servings & Preparation Time
This recipe serves four people and requires about 10 minutes of preparation time, with an additional 30 minutes for cooking.
Tips for Storage & Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 350-degree Fahrenheit oven for about 10 minutes or until heated through and crispy. Microwaving is not recommended as it may make the veggies soggy.
Conclusion
The Roasted Garlic-Parmesan Veggie Medley is a versatile, healthy, and flavorful dish that easily integrates into any meal as a side or stands alone as a light main course. With its straightforward preparation and rich, satisfying taste of roasted vegetables crowned with crispy Parmesan, this recipe is a wonderful addition to your culinary repertoire, perfect for both weeknight dinners and special occasions.
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Roasted Garlic-Parmesan Veggie Medley
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Delight your palate with this exquisite Roasted Garlic-Parmesan Veggie Medley—a sublime mix of zucchini, yellow squash, and tomatoes, generously seasoned with Italian spices and garlic. Topped with a golden layer of finely shredded Parmesan cheese, this dish not only bursts with vibrant flavors but also brings a comforting warmth to any meal. Perfect as a side or a vegetarian main course, this recipe is simple to prepare and sure to impress with its savory, crispy finish.
Ingredients
- 2 small zucchini (approximately 1 lb), sliced into 1/2-inch thick rounds
- 2 small yellow squash (approximately 1 lb), sliced into 1/2-inch thick rounds
- 14 oz Flavorino or small Campari tomatoes, halved
- 3 Tbsp olive oil
- 4 cloves garlic, minced (about 1 1/2 Tbsp)
- 1 1/4 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 cup (2.4 oz) finely shredded Parmesan cheese
- Fresh or dried parsley, for garnish (optional)
Instructions
- Step 1: Preheat and Prepare Begin by preheating your oven to 400 degrees Fahrenheit. Line an 18 by 13-inch rimmed baking sheet with parchment paper or aluminum foil for easier cleanup.
- Step 2: Mix Seasoning In a small bowl, combine the olive oil, minced garlic, and Italian seasoning. Allow the mixture to sit for 5-10 minutes to enhance the flavor infusion.
- Step 3: Toss the Vegetables Place the sliced zucchini, yellow squash, and tomatoes in a large mixing bowl. Pour the oil and seasoning mixture over the vegetables and gently toss with your hands, ensuring all pieces are evenly coated.
- Step 4: Arrange for Roasting Transfer the coated vegetables to the prepared baking sheet. Spread them out into an even layer, and season with salt and pepper. Sprinkle the Parmesan cheese evenly over the vegetables.
- Step 5: Roast Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and the cheese is golden brown.
- Prep Time: 10 minutes
- Cook Time: 30 minutes