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–+ servings
Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes

Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes Bliss

Enjoy the vibrant flavors of Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes—a quick and healthy side dish bursting with nutrients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dishes
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 medium Zucchini can substitute with yellow squash
  • 2 medium Squash or eggplant for a different flavor
  • 1 pint Tomatoes or substitute with roasted red peppers
For the Flavor
  • 4 cloves Garlic use roasted garlic for milder flavor
  • 1/2 cup Parmesan Cheese substitute with nutritional yeast for vegan option
  • 2 tablespoons Olive Oil or melted butter as substitute
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • baking sheet
  • mixing bowl
  • knife
  • cutting board

Method
 

Directions
  1. Preheat your oven to 425°F (220°C).
  2. Wash the zucchini, squash, and tomatoes thoroughly. Slice the zucchini and squash into bite-sized pieces and halve the tomatoes.
  3. Mince the garlic and distribute over the chopped vegetables.
  4. Toss the chopped vegetables with olive oil, salt, and pepper in a large mixing bowl.
  5. Spread the vegetables on a baking sheet in a single layer.
  6. Roast the vegetables for 20–25 minutes, monitoring until golden-brown and tender.
  7. In the last 5 minutes of roasting, sprinkle grated Parmesan cheese over the vegetables.
  8. Remove from the oven, let cool slightly, and serve warm.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 10gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 350mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 3 months.

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