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

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
- 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)
Instructions
- 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.