Name: Oven-Roasted Zucchini, Squash, and Tomatoes with Parmesan
Ingredients: 2 medium zucchinis, sliced into 1/2-inch rounds; 2 medium yellow squash, sliced into 1/2-inch rounds; 2 cups cherry tomatoes, halved; 3 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup grated Parmesan cheese; 2 tablespoons fresh basil, chopped

Description

A simple and flavorful side dish featuring fresh summer vegetables roasted to perfection and topped with Parmesan cheese.

Ingredients

Scale

For the Crust:

2 medium zucchinis, sliced into 1/2-inch rounds
2 medium yellow squash, sliced into 1/2-inch rounds
2 cups cherry tomatoes, halved
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
2 tablespoons fresh basil, chopped

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Instructions

1. Prepare the Crust:

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, combine zucchini, yellow squash, and cherry tomatoes. Drizzle with olive oil and add garlic, oregano, salt, and pepper. Toss to coat evenly.
Spread the vegetables in a single layer on the prepared baking sheet.
Roast for 20 minutes, then sprinkle Parmesan cheese over the vegetables. Continue roasting for 10 more minutes, or until vegetables are tender and cheese is golden.
Remove from oven, garnish with fresh basil, and serve warm.

Notes

You can customize the seasonings to taste.