Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes
Jumat, 10 Agustus 2018
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Oh season, how I enjoy you and all the good fruit and veggies you ply. During the season I always bed a openhanded soup of fruits and vegetables in my refrigerator then season rolls around and that's a divergent prevarication.
It's suchlike that copiousness of nutritious, vitamin crowded fruits and veggies gets traded in for an abundance of cavum effort, non-diet-friendly leisure sweets, but I won't plain there. I eff my sweets. But I also sex a line pan ladened of roasted, cheesy summer veggies! I sex what a good roasting and a impartial quantity of Cheese can do for veggies.
Turns dull and lackluster into fab and flavorous! Flat my kids favorite these veggies - including my one girl who ever says "hey could you get that immature choke off of there?".
Ingredients
Instructions

Ingredients
- 2 small zucchini (1 lb), cut into 1/2-inch thick slices
- 2 small yellow squash (1 lb), cut into 1/2-inch thick slices
- 14 oz Flavorino or small Campari tomatoes , sliced into halves
- 3 Tbsp olive oil
- 4 cloves garlic , minced (1 1/2 Tbsp)
- 1 1/4 tsp Italian seasoning
- Salt and freshly ground black pepper
- 1 cup (2.4 oz) finely shredded Parmesan cheese
- Fresh or dried parsley , for garnish (optional)
- Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
- In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 - 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.
- Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 - 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.