Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes

Ah, roasted vegetables... their warm, nutty flavor is incredibly satisfying and complements a wide array of dishes. Burgers, fish, chicken, and even steak are enhanced by the addition of savory roasted vegetables. We present to you zucchini, squash, and tomatoes roasted with garlic, Parmesan cheese, and herbs. It's so simple and tasty, you'll want to include roasted vegetables in every meal. And with countless flavor combinations available, why not?

Roasted Zucchini, Squash & Tomatoes

This dish is both simple and visually stunning, boasting a vibrant summer color palette. The red tomatoes contrast beautifully with the crisp green zucchini and bright yellow squash, resulting in an appetizing and attractive dish you'll be excited to share at family gatherings or neighborhood barbecues.

Summer is a season of plenty, and this dish is a celebration of that bounty. A large sheet pan brimming with nutritious delights from Mother Earth to your plate. The addition of cheese and garlic only enhances the experience.

Roasting uniquely accentuates the depth and character of your ingredients. If there are those in your household who are less enthusiastic about vegetables, try roasting them. You might discover that even Brussels sprouts, often the bane of children, become deliciously nutty and flavorful.

Here's what you need to create this delectable cheesy roasted vegetable medley:

Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes

Ingredients:

• Zucchini
• Squash
• Tomatoes
• Parmesan cheese
• Garlic
• Italian seasoning
• Dried parsley
• Salt and pepper

Instructions:

Preheat the oven to 400 degrees. Line an 18×13-inch rimmed baking sheet with parchment paper or aluminum foil. Mix olive oil, garlic, and Italian seasoning in a small bowl and let it sit for 5-10 minutes to meld the flavors. In a large bowl, combine zucchini, squash, and tomatoes. Drizzle the olive oil mixture over the vegetables and toss gently to coat them evenly. Arrange the vegetables in a single layer on the prepared baking sheet. Season with salt and pepper to taste, then generously sprinkle parmesan on top. Roast until the vegetables are tender and the cheese is golden brown, about 25-30 minutes. Garnish with parsley and serve warm.

For added variety, consider these delicious extras. Feel free to get creative with your favorite flavors or use what's available in your fridge:

• Romano cheese or any other hard, salty cheese you prefer that grates well
• Homemade breadcrumbs from stale bread
• Aromatic herbs such as oregano, basil, parsley, and thyme
• A kick of heat with red pepper flakes, paprika, chili powder or oil, and cumin
• Thinly sliced red onion for a burst of sharp flavor and aroma
• Equal Opportunity Roasted Veggies

Roasted zucchini, squash, and tomatoes is certainly a hit with the masses, but there are plenty of other veggies that deserve some time in the spotlight too. As seasons and availability changes, try these other options:

• Parsnips
• Red, green and yellow peppers
• Eggplant
• Broccoli
• Cauliflower
• Green beans
• Asparagus
• Brussels sprouts