Description
A simple, colorful side dish that bursts with flavor and crispy, cheesy goodness! Perfect for weeknights or holiday tables, this roasted veggie medley comes together easily and delivers big on taste with minimal effort.
Ingredients
Scale
- 3 tablespoons olive oil
- 2 small zucchini, sliced into ½-inch rounds
- 2 small yellow squash, sliced into ½-inch rounds
- 1¼ teaspoons Italian seasoning
- 4 cloves garlic, minced
- 14 oz small tomatoes (Flavorino or Campari), halved
- 1 cup finely shredded Parmesan cheese
- Salt, to taste
- Ground black pepper, to taste
- Chopped parsley (fresh or dried), for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with foil or parchment paper.
- In a small bowl, mix the olive oil, garlic, and Italian seasoning. Let it sit for 5–10 minutes to infuse.
- In a large mixing bowl, toss the zucchini, squash, and tomatoes with the oil mixture until evenly coated.
- Spread the veggies out in a single layer on the prepared baking sheet. Season with salt and pepper.
- Sprinkle the Parmesan evenly over the top.
- Roast for 25–30 minutes, or until the vegetables are tender and the cheese is golden and crisp.
- Garnish with chopped parsley and serve warm.
Notes
- For extra flavor, try a squeeze of fresh lemon juice just before serving.
- Swap Parmesan for Pecorino Romano for a sharper, saltier bite.
- Add red pepper flakes for a little heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Mediterranean-inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: ~160
- Sugar: ~3g
- Sodium: ~250mg
- Fat: ~12g
- Saturated Fat: ~3.5g
- Unsaturated Fat: ~8g
- Trans Fat: 0g
- Carbohydrates: ~6g
- Fiber: ~2g
- Protein: ~6g
- Cholesterol: ~10mg