2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 teaspoon Italian seasoning
Fresh basil leaves for garnish (optional)
Directions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the sliced zucchini, squash, and halved cherry tomatoes.
Add the minced garlic, olive oil, salt, pepper, and Italian seasoning to the bowl. Toss everything together until the vegetables are well coated.
Spread the vegetable mixture evenly on a baking sheet.
Sprinkle the grated Parmesan cheese over the top of the vegetables.
Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and the cheese is golden brown.
Remove from the oven and let cool slightly. Garnish with fresh basil leaves if desired before serving.
Variations & Tips
For a bit of a kick, try adding a pinch of red pepper flakes to the vegetable mixture before roasting. If you’re a fan of herbs, consider adding fresh thyme or rosemary for an aromatic twist. To make this dish vegan, simply omit the Parmesan cheese or substitute it with a dairy-free alternative. You can also experiment with different vegetables like bell peppers or asparagus to suit your taste or what’s in season.
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