Flavour packed roasted zucchini, squash and tomatoes made with garlic, parmesan cheese and herbs. these sheet pan veggies are quite easy but complete of delicious flavor and make a splendid wholesome, easy summer season facet dish to any meal.
Roasted Zucchini, Squash & Tomatoes
Oh summer, how i really like you and all of the sparkling fruit and veggies you offer. for the duration of the summer season I usually have a generous inventory of culmination and vegetables in my fridge then wintry weather rolls round and that’s a exceptional tale.
It’s like that abundance of nutritious, vitamin packed culmination and greens gets traded in for an abundance of hollow space inflicting, non-weight loss program-pleasant excursion sweets, but I received’t complain there. i like my sweets. however I additionally love a sheet pan full of roasted zucchini, tomatoes and different yummy veggies!
INGREDIENTS
- 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)
- 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
INTRUCTIONS
- Preheat oven to 400 stages. Line an 18 by means of thirteen-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
- In a small bowl whisk collectively olive oil, garlic and Italian seasoning (if possible let rest five - 10 minutes to allow flavors to infuse into oil). vicinity zucchini, squash and tomatoes in a massive blending bowl. Pour olive oil combination over top and gently toss with arms to frivolously coat.
- Pour onto organized baking dish and spread into a fair layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 - half-hour until greens are smooth and Parmesan is golden brown. Garnish with parsley if desired and serve heat.
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