Roasted Garlic-Parmesan Zucchini, Squash, & Tomatoes
Ingredients
2 small zucchini (1 lb)2 small yellow squash (1 lb)
14 oz small Campari tomatoes
3 Tbsp olive oil
4 cloves garlic, minced (1.5 Tbsp)
1.25 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)
Directions
1 - Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.2 - 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).
3 - Cut zucchini and squash into 0.5-inch thick slices, then cut the tomatoes in half.
4 - Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.
5 - Pour onto a prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each.
6 - Roast in preheated oven 25 - 30 minutes until veggies are tender and Parmesan is golden brown.
7 - Garnish with parsley if desired and serve warm.
