Roasting is a simple and delicious way to enjoy vegetables. Our recipe features a colorful medley of zucchini, squash, and tomatoes, all seasoned with a flavorful garlic-parmesan topping. This dish is not only a feast for your taste buds, but also for your eyes. Whether served as a side dish or a vegetarian main, this recipe stands out with its vibrant colors and savory flavors.
While most of the ingredients of this recipe are fairly common, you might need to look for flavorino tomatoes. These are small, red, oblong tomatoes known for their sweet and juicy flavor. If you can't find flavorino tomatoes, you can substitute them with cherry or grape tomatoes.
Ingredients Needed for Roasted Zucchini, Squash, and Tomatoes with Garlic-Parmesan
Zucchini: A versatile summer squash that's great for roasting. It's mild in flavor and absorbs the garlic and parmesan nicely.
Yellow squash: Similar to zucchini but with a slightly sweeter taste. Roasting brings out its natural sweetness.
Flavorino tomatoes: These tomatoes are small, sweet, and perfect for roasting. Substitute with cherry or grape tomatoes if unavailable.
Olive oil: The oil helps the vegetables roast to perfection and carries the flavors of the garlic and Italian seasoning.
Garlic: Gives the dish a robust and aromatic flavor.
Italian seasoning: A blend of herbs that complements the vegetables and adds an extra layer of flavor.
Salt and black pepper: Enhances the natural flavors of the vegetables. Adjust to taste.
Parmesan cheese: Adds a salty, nutty flavor. It also forms a lovely golden crust when roasted.
Parsley: Used as a garnish. It adds a fresh and herbal note that balances the richness of the dish.
One reader, Kristyn Spivey says:
This roasted zucchini, squash, and tomatoes with garlic-parmesan recipe is a game-changer! The flavors are perfectly balanced, and the veggies come out tender and flavorful. The garlic-parmesan combo takes it to the next level. It's a must-try for anyone looking for a delicious and healthy dish.
Cooking Techniques Required for This Garlic-Parmesan Roasted Vegetable Recipe
How to prepare the vegetables: Wash and dry the zucchini, yellow squash, and tomatoes. Cut the zucchini and yellow squash into 1/4-inch slices and halve the tomatoes.
How to infuse the olive oil: In a small bowl, whisk together the olive oil, minced garlic, and Italian seasoning. Let the mixture rest for 5 to 10 minutes to allow the flavors to infuse into the oil.
How to roast the vegetables: Spread the prepared vegetables onto a lined baking sheet, ensuring they are in an even layer. Season with salt and pepper, then sprinkle the parmesan cheese over the top. Roast in a preheated oven at 400°F for 25 to 30 minutes, or until the veggies are tender and the parmesan is golden brown.
How to garnish: Once roasted, garnish the dish with freshly chopped parsley before serving.
How To Make Roasted Zucchini, Squash and Tomatoes with Garlic-Parmesan
This recipe for roasted zucchini, squash, and tomatoes is made in one sheet pan and is a tasty summer side dish with herbs, cheese, and garlic.
Serves:
Ingredients
- 2smallzucchini,(1 lb), cut into ½-inch thick slices
- 2smallyellow squash,(1 lb), cut into ½-inch thick slices
- 14ozflavorino tomatoes,or small campari tomatoes, sliced into halves
- 3tbspolive oil
- 4clovesgarlic,(1½ tbsp), minced
- 1¼tspItalian seasoning
- salt and freshly ground black pepper
- 1cupparmesan cheese,(2½ oz), finely shredded
- fresh parsley,or dried, for garnish, optional
Instructions
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Preheat oven to 400 degrees F. Line an 18×13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
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In a small bowl whisk together olive oil, garlic and Italian seasoning. If possible, let rest for 5 to 10 minutes to allow flavors to infuse into oil.
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Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.
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Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper.
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Sprinkle Parmesan over the top of each. Roast in preheated oven for 25 to 30 minutes until veggies are tender and Parmesan is golden brown.
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Garnish with parsley if desired and serve warm.
Nutrition
- Calories: 224.82kcal
- Fat: 13.59g
- Saturated Fat: 5.09g
- Monounsaturated Fat: 6.83g
- Polyunsaturated Fat: 1.01g
- Carbohydrates: 17.25g
- Fiber: 3.19g
- Sugar: 2.97g
- Protein: 11.08g
- Cholesterol: 16.85mg
- Sodium: 581.80mg
- Calcium: 356.37mg
- Potassium: 689.49mg
- Iron: 1.84mg
- Vitamin A: 113.41µg
- Vitamin C: 31.97mg
Expert Tip for Perfecting This Roasted Vegetable Side Dish
When roasting vegetables like zucchini, squash, and tomatoes, it's important to cut them into similar-sized pieces. This ensures that they all cook evenly and at the same rate. Also, tossing them in the olive oil and garlic mixture ensures that they are well-coated and will roast nicely without drying out. The parmesan cheese not only adds flavor but also creates a beautiful golden crust when roasted. Remember, the key to a good roast is a hot oven, so preheating is essential.
Time-Saving Tips for Preparing Roasted Zucchini, Squash, and Tomatoes
Prep ahead: Chop and season the vegetables the night before and store them in the refrigerator. This will save you time on the day of cooking.
Use pre-shredded cheese: Opt for pre-shredded parmesan cheese to skip the time-consuming step of grating the cheese yourself.
One-pan cooking: Consider using a large sheet pan to roast all the vegetables at once, saving time on cleaning multiple dishes.
High heat: Roast the vegetables at a slightly higher temperature to reduce the cooking time while still achieving a delicious caramelization.
Quick garnish: Skip chopping parsley and use dried parsley flakes for a quick and easy garnish.
Substitute Ingredients For Roasted Zucchini, Squash and Tomatoes with Garlic-Parmesan Recipe
zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a suitable replacement for zucchini in this recipe.
yellow squash - Substitute with zucchini: Zucchini can be used as a substitute for yellow squash, as it has a similar texture and flavor profile.
flavorino tomatoes - Substitute with cherry tomatoes: Cherry tomatoes are a suitable substitute for flavorino tomatoes, as they offer a sweet and juicy flavor that complements the dish.
olive oil - Substitute with avocado oil: Avocado oil can be used as a substitute for olive oil, providing a mild flavor and high smoke point for roasting the vegetables.
garlic - Substitute with shallots: Shallots can be used as a substitute for garlic, offering a milder and slightly sweet flavor to the dish.
italian seasoning - Substitute with herbes de Provence: Herbes de Provence can be used as a substitute for Italian seasoning, providing a fragrant blend of herbs that complements the roasted vegetables.
parmesan cheese - Substitute with pecorino Romano cheese: Pecorino Romano cheese can be used as a substitute for parmesan, offering a similar salty and nutty flavor to enhance the dish.
fresh parsley - Substitute with fresh basil: Fresh basil can be used as a substitute for parsley, adding a fresh and aromatic element to the roasted vegetables.
Best Way to Present Roasted Zucchini, Squash, and Tomatoes with Garlic-Parmesan
Elevate the plating: Arrange the roasted zucchini, squash, and tomatoes in an artful and visually appealing manner on the plate, ensuring each ingredient is showcased beautifully.
Incorporate color contrast: Utilize the vibrant colors of the roasted vegetables to create a visually stunning and appetizing presentation. The green zucchini, yellow squash, and red tomatoes should be strategically placed to create an eye-catching display.
Garnish with microgreens: Add a touch of elegance and freshness by delicately placing microgreens on top of the roasted vegetables. This will not only enhance the visual appeal but also add a subtle hint of flavor.
Drizzle with balsamic reduction: Create an intricate design on the plate using a balsamic reduction to add a touch of sophistication and depth of flavor to the dish.
Use high-quality serving ware: Present the roasted zucchini, squash, and tomatoes on elegant, high-quality serving ware to elevate the overall dining experience and showcase the dish's culinary artistry.
Incorporate edible flowers: Introduce edible flowers as a delicate and visually stunning garnish, adding a touch of refinement and sophistication to the presentation.
Create a symmetrical arrangement: Arrange the roasted vegetables in a symmetrical and balanced manner on the plate, creating a visually pleasing and harmonious presentation.
Add a sprinkle of edible gold flakes: For a luxurious touch, delicately sprinkle edible gold flakes over the dish, adding a touch of opulence and extravagance to the presentation.
Essential Kitchen Tools for Making This Roasted Vegetable Dish
- Oven: You will need an oven to roast the zucchini, squash, and tomatoes.
- Baking sheet: A rimmed baking sheet is essential for roasting the vegetables.
- Parchment paper or aluminum foil: Use either parchment paper or aluminum foil to line the baking sheet for easy cleanup.
- Small bowl: This will be used to whisk together the olive oil, garlic, and Italian seasoning.
- Whisk: A whisk is necessary for combining the olive oil, garlic, and Italian seasoning in the small bowl.
- Large mixing bowl: You will need a large mixing bowl to toss the zucchini, squash, and tomatoes with the olive oil mixture.
- Sheet pan: A sheet pan is essential for roasting the vegetables in the oven.
- Spatula: A spatula will be useful for spreading the vegetables into an even layer on the baking sheet.
- Measuring spoons: Measuring spoons are needed to measure the Italian seasoning and salt.
- Cheese grater: Use a cheese grater to grate the parmesan cheese.
- Oven mitts: Oven mitts are essential for safely handling the hot baking sheet when removing it from the oven.
- Knife: A knife is necessary for slicing the zucchini and squash.
- Cutting board: A cutting board is essential for slicing the zucchini and squash.
- Fresh parsley: Fresh parsley will be used as a garnish for the roasted vegetables.
Storage and Freezing Instructions for Roasted Zucchini, Squash, and Tomatoes
- Let the roasted zucchini, squash, and tomatoes cool completely before storing or freezing.
- For storing in the refrigerator: place the cooled vegetables in an airtight container and store in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
- For freezing:
- Arrange the cooled roasted vegetables in a single layer on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer for 1-2 hours, or until the vegetables are frozen solid.
- Transfer the frozen vegetables to a freezer-safe container or resealable plastic bag, removing as much air as possible to prevent freezer burn.
- Label the container or bag with the date and contents, and store in the freezer for up to 3 months.
- To reheat, place the frozen vegetables on a baking sheet and bake in a preheated 400°F (200°C) oven for 10-15 minutes, or until heated through and crispy. Alternatively, you can microwave the vegetables until heated through, but they may lose some of their crispiness.
How To Reheat Leftover Roasted Zucchini, Squash, and Tomatoes
To reheat leftover roasted zucchini, squash, and tomatoes with garlic-parmesan, preheat your oven to 350°F (175°C). This temperature ensures that the vegetables reheat evenly without overcooking or drying out.
Place the leftover vegetables on a baking sheet lined with parchment paper or aluminum foil. Arrange them in a single layer to ensure even reheating. If the vegetables are clumped together, they may not reheat evenly, and some parts may remain cold.
If the vegetables appear dry, you can drizzle a small amount of olive oil over them before reheating. This will help to restore some of the moisture lost during storage and prevent the vegetables from drying out further during the reheating process.
Sprinkle a fresh layer of grated Parmesan cheese over the vegetables. This will help to refresh the flavor and add a crispy texture to the dish. You can also add a pinch of Italian seasoning or dried herbs like basil, oregano, or thyme to enhance the aroma and taste.
Place the baking sheet in the preheated oven and reheat the vegetables for 10-15 minutes, or until they are heated through and the cheese is melted and slightly golden. The exact reheating time may vary depending on the amount of vegetables and your oven's performance.
Alternatively, you can reheat the vegetables in a skillet on the stovetop. Heat a large skillet over medium heat and add a small amount of olive oil. Once the oil is hot, add the leftover vegetables and cook, stirring occasionally, until they are heated through and the cheese is melted. This method is quicker than the oven, but it may require more attention to prevent the vegetables from burning.
Regardless of the reheating method you choose, be sure to check the internal temperature of the vegetables with a food thermometer. They should reach a minimum temperature of 165°F (74°C) to ensure food safety.
Once the vegetables are heated through, remove them from the oven or skillet and transfer them to a serving dish. Garnish with fresh parsley or basil leaves, if desired, and serve immediately while hot.
Interesting Trivia About Roasted Zucchini, Squash, and Tomatoes with Garlic-Parmesan
Zucchini, squash, and tomatoes are all members of the nightshade family, which also includes potatoes, eggplant, and bell peppers.
Is Making Roasted Zucchini, Squash, and Tomatoes with Garlic-Parmesan Cost-Effective?
The cost-effectiveness of this roasted zucchini, squash, and tomatoes with garlic-parmesan recipe is quite high. The ingredients are affordable and easily accessible, making it a budget-friendly option for households. The use of seasonal vegetables and simple pantry staples keeps the overall cost low. The dish offers a delightful burst of flavors and textures, earning a solid 9/10 rating. The approximate cost for a household of 4 people is around $10-$12, making it an economical and satisfying choice for a family meal.
Is This Roasted Vegetable Recipe Healthy or Unhealthy?
This roasted zucchini, squash, and tomato recipe with garlic-parmesan is a nutritious and flavorful dish. The vegetables provide a good source of fiber, vitamins, and minerals, while the olive oil offers healthy monounsaturated fats. Garlic and Italian seasoning add depth without relying on excessive salt or unhealthy additives. Parmesan cheese contributes a savory umami flavor and a boost of protein and calcium.
However, the recipe could be even healthier with a few tweaks:
- Reduce the amount of olive oil to lower the overall calorie content
- Use a lighter hand with the Parmesan cheese or opt for a lower-fat variety to decrease the saturated fat
- Include additional non-starchy vegetables like bell peppers, onions, or mushrooms to increase the fiber and nutrient density
- Serve alongside a lean protein source like grilled chicken or fish to create a balanced meal
- Experiment with different herbs and spices, such as basil, oregano, or red pepper flakes, to enhance the flavor without adding calories
Editor's Opinion on This Garlic-Parmesan Roasted Vegetable Recipe
This recipe for roasted zucchini, squash, and tomatoes with garlic-parmesan is a delightful blend of flavors and textures. The combination of fresh vegetables, aromatic garlic, and savory parmesan creates a dish that is both satisfying and full of vibrant, natural flavors. The simple preparation allows the natural sweetness of the vegetables to shine through, while the addition of parmesan adds a rich, nutty depth. The dish is versatile and can be served as a side or a main course, making it a perfect addition to any meal. Overall, it's a delicious and wholesome recipe that is sure to please the palate.
Enhance Your Roasted Zucchini, Squash and Tomatoes with Garlic-Parmesan Recipe with These Unique Side Dishes:
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Appetizer and Dessert Pairings for This Garlic-Parmesan Roasted Vegetable Dish
Why trust this Roasted Zucchini, Squash and Tomatoes with Garlic-Parmesan Recipe:
This recipe is a guaranteed crowd-pleaser, featuring fresh and vibrant zucchini, yellow squash, and flavorino tomatoes. The combination of olive oil, garlic, and Italian seasoning infuses the dish with rich and aromatic flavors. The generous sprinkle of Parmesan cheese adds a delightful savory note, while the final touch of fresh parsley enhances the visual appeal and taste. Trust in the simplicity and quality of these ingredients to deliver a dish that is both delicious and nutritious.
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