Kristy Cook
Ingredients
- 2 medium zucchini sliced into 1/4-inch rounds
- 2 medium yellow squash sliced into 1/4-inch rounds
- 1 pint cherry tomatoes
- 4 cloves garlic minced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves chopped (optional for garnish)
- 1 teaspoon dried oregano optional
Instructions
Preheat the Oven and Prepare the Vegetables:
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Preheat your oven to 400°F (200°C).
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In a large bowl, combine the sliced zucchini, yellow squash, and cherry tomatoes.
Season the Vegetables:
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Add the minced garlic, olive oil, salt, pepper, and dried oregano (if using) to the bowl. Toss well to ensure all the vegetables are evenly coated.
Roast the Vegetables:
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Spread the vegetables out in a single layer on a large baking sheet. Try not to overcrowd the pan, as this might steam the vegetables instead of roasting them.
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Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and start to brown on the edges.
Add Parmesan and Finish Roasting:
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After the vegetables have roasted for 20 minutes, sprinkle the grated Parmesan cheese over them.
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Return the baking sheet to the oven and roast for an additional 5 minutes, or until the cheese is melted and slightly golden.
Serve:
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Remove from the oven and if desired, garnish with fresh basil before serving.
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Serve warm as a side dish.
