Description
Roasted garlic-parmesan veggie medley offers a symphony of flavors that dance across your palate with Mediterranean charm. Garden-fresh vegetables emerge crisp and golden, kissed by garlic’s mellow warmth and parmesan’s salty embrace, inviting you to savor each delectable bite.
Ingredients
Scale
Main Vegetables:
- 2 small zucchini (approximately 1 lb or 454 grams), sliced into ½-inch thick rounds
- 2 small yellow squash (approximately 1 lb or 454 grams), sliced into ½-inch thick rounds
- 14 ounces (397 grams) Flavorino or small Campari tomatoes, halved
Seasonings and Herbs:
- 3 tablespoons olive oil
- 4 cloves garlic, minced (about 1 ½ tablespoons)
- 1 ¼ teaspoons Italian seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
Cheese and Garnish:
- 1 cup (2.4 ounces or 68 grams) finely shredded Parmesan cheese
- Fresh or dried parsley, for garnish (optional)
Instructions
- Warm the kitchen oven to 400 degrees fahrenheit and prepare a large rimmed baking sheet with parchment paper for streamlined cleanup.
- Create a flavor-enhancing marinade by whisking olive oil with crushed garlic and aromatic Italian seasoning, allowing ingredients to meld together for several minutes.
- Select fresh zucchini, yellow squash, and ripe tomatoes, slicing them into uniform pieces to ensure consistent roasting.
- Transfer vegetable slices into a spacious mixing vessel, drizzling the prepared herbal oil mixture across the produce and gently massaging to coat each slice thoroughly.
- Methodically arrange the seasoned vegetables across the lined baking sheet, distributing them in a single layer without overcrowding to promote optimal caramelization.
- Delicately dust the vegetable landscape with kosher salt, cracked black pepper, and a generous sprinkle of granulated Parmesan cheese for a rich, savory profile.
- Position the baking sheet in the preheated oven, roasting for approximately 25-30 minutes until vegetables transform into tender, golden-edged morsels with a crisp, caramelized exterior.
- Remove from oven and let the roasted medley rest momentarily, allowing residual heat to continue softening the vegetables and melding flavors before serving.
Notes
- Maximize flavor by letting the olive oil, garlic, and Italian seasoning blend for 5-10 minutes before tossing with vegetables.
- Use fresh, firm zucchini and yellow squash for the best roasting results and crisp texture.
- Ensure vegetables are spread in a single layer on the baking sheet to promote even roasting and prevent steaming.
- Grate Parmesan cheese fresh for a more intense, authentic flavor compared to pre-packaged options.
- Check vegetables at the 20-minute mark to prevent overcooking and maintain their natural vibrant colors.
- Allow the roasted vegetables to rest for 2-3 minutes after removing from the oven to let the flavors settle and cheese crisp up.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Snacks
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 140
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 15 mg