This roasted vegetable dish combines tender zucchini, sweet squash, and juicy tomatoes with garlic, herbs, and a savory Parmesan finish. Roasting brings out natural sweetness while creating lightly caramelized edges—making it a perfect healthy side or light meal.
 Ingredients
- 2 zucchinis (sliced)Â
2 yellow squash (sliced) - 1½ cups cherry tomatoesÂ
3 cloves garlic (minced) - 3 tbsp olive oil
- ½ cup grated Parmesan cheeseÂ
1 tsp Italian seasoning - ½ tsp paprika
- Salt & black pepper to taste
Optional additions
- 1 tbsp balsamic vinegar (for depth)
- Fresh basil or parsleyÂ
Red chili flakesÂ
 Instructions
1. Preheat oven
- Set to 220°C (425°F)
- Line a baking sheet
2. Prep vegetables
- Slice zucchini and squash evenly
- Leave tomatoes whole
3. Season
- In a large bowl, toss with:
- Olive oil
- Garlic
- Italian seasoning
- Paprika
- Salt & pepper
4. Roast
- Spread in a single layer
- Roast for 20–25 minutes
- Stir halfway through
5. Add Parmesan
- Sprinkle Parmesan over veggies
- Return to oven for 5–7 minutes until melted and slightly golden
6. Finish & serve
- Garnish with fresh herbs
- Optional: drizzle balsamic
- Serve warm
 Tips for Best Results
- Don’t overcrowd the pan—prevents sogginess
- Roast at high heat for caramelization
- Add cheese at the end to avoid burning
- Use fresh Parmesan for best flavor
 Serving Ideas
- With grilled chicken or fishÂ
Over pasta or orzoÂ
As a low-carb side dish
Skip Parmesan or use plant-based cheese
Extra Crispy
- Broil for 2–3 minutes at the endÂ
 Q & A
Q1: Why are my vegetables soggy?
- Overcrowding
- Too much moisture
Q2: Can I use other vegetables?
Yes:
Q3: Can I make it ahead?
Yes:
- Roast and reheat before serving
Q4: How long do leftovers last?
- Fridge: 3–4 days
Q5: Can I air fry this?
Yes:
- 190°C (375°F) for 12–15 minutes
Q6: Can I skip cheese?
Yes—it’s still delicious with just herbs and garlic
Q7: How do I boost protein?
- Add chickpeas or grilled chicken.
