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Take ordinary summer veggies to new heights with this oven-roasted mix of zucchini, squash, and tomatoes. Garlicky olive oil and crunchy Parmesan work together to create a mouthwatering side that makes any dinner special while keeping things super easy in the kitchen.
I've tried countless veggie sides over the years, but this combo gets requested more than anything else I make. The secret is letting the garlic sit in the oil before you toss everything together - it really brings out amazing flavors you wouldn't get otherwise.
Key Ingredients and Shopping Advice
- 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 better crunch and taste.
- Garlic: Only use the real thing - that stuff in jars won't give you the same rich flavor.
- Italian Seasoning: Pick one where you can actually see the herbs instead of just powder.
Step-by-Step Cooking Guide
- Step 1: Prep Your Veggies Right
- Slice everything the same size so it all cooks evenly. Blot those tomato halves with paper towels first. Don't crowd your baking sheet. Put tomatoes cut-side up so they don't leak everywhere.
- Step 2: Get That Oil Flavor-Packed
- Mix your oil and garlic together first thing. Let it hang out for the full 10 minutes. Give it a quick stir right before you use it. Coat everything well but don't drown your veggies.
- Step 3: Roast To Perfection
- Keep everything in one layer with breathing room. Turn your pan around halfway. Watch for the edges to start browning slightly. You want that cheese to turn into a golden crust.
I grew up helping with our family garden and learned that sometimes the simplest cooking methods work best for fresh veggies. This dish stays true to that idea while adding just a few extras to make it really pop.
You can make this dish any time of year. During summer, I grab stuff straight from the garden, but in winter, good supermarket veggies work just as well.
This dish has won over so many veggie haters in my family. There's something magical about the mix of roasted garlic, caramelized veggies, and that crispy cheese layer that makes it way better than you'd expect from such simple ingredients.
Recipe Q&A
- → Can I prep this ahead?
- You can cut the veggies early but wait to mix in oil and spices until you're ready to cook.
- → What temperature is best?
- Cook at 400°F to make sure veggies get soft while the cheese turns nice and crunchy.
- → Can I use other vegetables?
- Sweet peppers, eggplant, or mushrooms blend in nicely and cook for about the same time.
- → How do I prevent sogginess?
- Spread everything out and don't pack too many veggies on one tray.
- → Can I reheat leftovers?
- Sure, warm them up in the oven so they stay somewhat crispy.