Roasted Summer Squash and Tomatoes | Easy & Healthy Side Dish

This roasted summer squash and tomato recipe is a simple yet flavorful side dish that’s perfect for any occasion. It’s a great way to use up fresh summer produce, and it’s packed with nutrients. The combination of sweet and savory flavors is irresistible, and the Parmesan cheese adds a delicious cheesy flavor.

Ingredients:

• 2 medium zucchini, sliced into rounds
• 2 medium yellow squash, sliced into rounds
• 1 cup cherry tomatoes, halved
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning (optional)
• Salt and pepper to taste
• Parsley or your preferred herb, chopped (for garnish)

Instructions:

1. Preheat Oven: Preheat oven to 400°F (200°C).
2. Prep Vegetables: In a bowl, combine zucchini, yellow squash, and cherry tomatoes.
3. Make Garlic-Oil Mixture: In a small bowl, whisk together olive oil, garlic, Italian seasoning (if using), salt, and pepper.
4. Combine: Pour garlic-oil mixture over vegetables and toss to coat.
5. Roast Vegetables: Spread vegetables on a parchment-lined baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
6. Add Cheese: Sprinkle with Parmesan cheese and roast for an additional 5-7 minutes, or until cheese is melted and golden.
7. Serve: Garnish with fresh herbs and serve warm.

Prep Time: 15 minutes Cook Time: 25-30 minutes Total Time: 40-45 minutes

Kcal: 150 per serving (approximate) Servings: 4

Roasted Summer Squash and Tomatoes | Easy & Healthy Side Dish

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Ingredients

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• 2 medium zucchini, sliced into rounds
• 2 medium yellow squash, sliced into rounds
• 1 cup cherry tomatoes, halved
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning (optional)
• Salt and pepper to taste
• Parsley or your preferred herb, chopped (for garnish)

Instructions

1. Preheat Oven: Preheat oven to 400°F (200°C).
2. Prep Vegetables: In a bowl, combine zucchini, yellow squash, and cherry tomatoes.
3. Make Garlic-Oil Mixture: In a small bowl, whisk together olive oil, garlic, Italian seasoning (if using), salt, and pepper.
4. Combine: Pour garlic-oil mixture over vegetables and toss to coat.
5. Roast Vegetables: Spread vegetables on a parchment-lined baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
6. Add Cheese: Sprinkle with Parmesan cheese and roast for an additional 5-7 minutes, or until cheese is melted and golden.
7. Serve: Garnish with fresh herbs and serve warm.

Prep Time: 15 minutes Cook Time: 25-30 minutes Total Time: 40-45 minutes

Kcal: 150 per serving (approximate) Servings: 4

• Author: Olivia Chen

FAQ:

• Can I use other vegetables? Yes, you can use other vegetables like eggplant, bell peppers, or potatoes.
• Can I make this ahead of time? Yes, you can roast the vegetables ahead of time and reheat them before serving.
• Can I freeze this? Yes, you can freeze the roasted vegetables for up to 3 months.

Conclusion:

This roasted summer squash and tomato recipe is a healthy and delicious side dish that’s perfect for any meal. It’s easy to make and can be customized with your favorite herbs and spices. So next time you’re looking for a quick and easy side dish, give this recipe a try!