Roasted Zucchini, Squash, and Tomatoes with Garlic and Parmesan is a delicious dish that sums up the essence of garden-fresh cuisine. Each of these vegetables provides a unique texture and flavor that, when combined, results in a colorful and healthy side dish. Zucchini and squash, staples of Mediterranean cuisine, are known for their versatility and mild flavor, making them perfect canvases for the strong flavors of garlic and Parmesan. Adding tomatoes introduces a juicy, spicy component that contrasts wonderfully with the savory notes of the roasted vegetables. This dish is especially attractive for its ease of preparation and its ability to complement a wide range of main dishes.
This vibrant vegetable dish is incredibly versatile. Pairs splendidly with grilled or roasted meats, such as chicken, beef or lamb. For a vegetarian option, serve alongside creamy polenta or a hearty grain like quinoa or farro. If you’re looking for a lighter meal, toss these roasted vegetables into a fresh salad or use them as a topping for homemade pizza.
Ingredients
2 medium zucchini, cut into 1/4-inch slices
2 medium yellow squash, cut into 1/4-inch slices
1 quart cherry tomatoes, cut in half
4 cloves garlic, minced
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh basil for garnish (optional)
2 medium yellow squash, cut into 1/4-inch slices
1 quart cherry tomatoes, cut in half
4 cloves garlic, minced
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh basil for garnish (optional)
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