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Take everyday summer veggies to the next level with this oven-roasted mix of zucchini, squash, and tomatoes. The mix of garlicky olive oil and crunchy Parmesan turns basic vegetables into something you'll crave, making dinner prep super easy without sacrificing taste.
I've tried countless veggie side dishes over the years, but this combo gets requested the most at my house. The secret? Letting the garlic sit in the oil before you toss it with the veggies. Trust me, it makes the flavor so much better.
Key Ingredients and Smart Picking
- Zucchini and Yellow Squash: Go for medium ones that feel solid when squeezed.
- Tomatoes: Look for ones that are ripe but still firm enough to hold their shape.
- Parmesan: Grab a block and grate it yourself for the best crispy bits.
- Garlic: Only use the real thing, not the stuff from a jar. It won't taste the same.
- Italian Seasoning: Pick one where you can see the actual herbs inside.
Step-by-Step Cooking Guide
- Step 1: Cutting Veggies Just Right
- Make sure all pieces are the same size so they cook evenly. Blot those tomato halves with paper towels. Don't crowd the baking sheet. Keep tomatoes face-up to trap all that yummy juice.
- Step 2: Getting That Flavor-Packed Oil
- Mix your oil with garlic first thing. Let it hang out for a full 10 minutes. Give it a quick stir right before you use it. Cover all the veggies but don't go overboard.
- Step 3: Roasting to Perfection
- Spread everything out in one layer. Turn the pan around halfway. You want to see some browning at the edges. The cheese should turn golden and crispy.
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I grew up with fresh veggies from our family garden, and I learned that sometimes the simplest way to cook them is the best. This dish keeps things basic but adds just enough extra touches to make it really stand out.
You can make this dish any time of year. In summer, I grab stuff straight from my garden, but in winter, good supermarket veggies work just fine too.
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This simple dish has won over so many picky eaters in my family. Something magical happens when you mix roasted garlic, sweet veggies, and that crispy cheese layer. It's way tastier than you'd expect from such basic ingredients.
Frequently Asked Questions
- → Can I make this early?
- Chop the veggies beforehand, but toss them with oil and spices right before baking.
- → What's the ideal temp?
- 400°F works great for tender veggies and crispy Parmesan.
- → What other veggies can I use?
- Bell peppers, mushrooms, or eggplant are good options with similar cooking times.
- → How do I keep it from getting wet?
- Don’t overcrowd the pan, and spread the veggies in one layer.
- → Can leftovers be warmed up?
- Reheat in the oven to bring back some crispiness.