Flavour full roasted zucchini, squash and tomatoes made with garlic, parmesan cheese and herbs. These bed linen vessel veggies are incredibly simple until now stocked on tasty flavor and cause a big healthy, straightforward summer side plate to any meal.
Roasted Zucchini, Squash & Tomatoes
Oh summer, how I love you and all the fresh produce and veggies you provide. During the summer I always keep a generous stock on fruits and vegetables within my fridge then winter rolls around and that’s a opposed story.
It’s like that abundance on nutritious, vitamin full fruits and veggies gets traded within for an abundance on hole causing, non-diet-friendly holiday sweets, yet I won’t complain there. I love my sweets. But I also love a bed linen vessel stocked on roasted zucchini, tomatoes and other yummy veggies!
Roasting Vegetables – Ingredients
I love what a good dressing down and a unbiased lot on Parmesan can do for veggies. Turns grey and dull into fab and flavorful! Even my kids loved these veggies – including my one daughter who always says “hey could you get that green stuff out on there?”
Here’s a record on the simple ingredients I second-hand to cause these more tasty veggies;
- zucchini
- squash
- tomatoes
- parmesan
- garlic
- Italian seasoning
- dried parsley
- salt and pepper
Try these veggies (+1 produce if you want to get all technical – I still keep a hard time accepting tomatoes while a fruit. Call it stubbornness I guess yet they lately don’t seem full enough to exist labeled while such), this simple side plate will not disappoint!
Toppings For Roasted Zucchini & Other Veggies – Ideas To Try
- freshly grated parmesan cheese
- homemade breadcrumbs
- herbs such while oregano, basil, parsley and thyme
- spices such while scarlet pepper flakes, paprika, chili powder, cumin
- garlic and onion always count up a bunch on flavor
Other Veggies To Try
As well while roasted zucchini, squash and tomatoes there are plenty other veggies this instructions would do business big with, here are some ideas;
- fennel
- bell peppers
- eggplant
- all types on squash
- broccoli
- cauliflower
- green beans
Other Vegetable Sides You Might Like;
- Sauteed Brussels Sprouts With Bacon And Onions
- Honey Roasted Carrots
- Garlic Herb Roasted Potatoes, Carrots And Green Beans
Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes
Flavor full roasted zucchini, squash and tomatoes made with garlic, parmesan cheese and herbs. These bed linen vessel veggies are incredibly simple until now stocked on tasty flavor and cause a big healthy, straightforward summer side plate to any meal.
Servings: 6 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 2 small zucchini (1 lb), saw into 1/2-inch thick slices
- 2 small yellow squash (1 lb), saw into 1/2-inch thick slices
- 14 oz Flavorino or small Campari tomatoes , sliced into halves
- 3 Tbsp olive oil
- 4 cloves garlic , minced (1 1/2 Tbsp)
- 1 1/4 tsp Italian seasoning
- Salt and freshly ground black pepper
- 1 cup (2.4 oz) finely shredded Parmesan cheese
- Fresh or dry parsley , for ornament (optional)
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Preheat stove to 400 degrees. Line an 18 by 13-inch rimmed burning bed linen with a bed linen on parchment paper or aluminum foil.
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In a small bowl whisk together olive oil, garlic and Italian flavouring (if possible let sleep 5 - 10 minutes to permit flavors to infuse into oil). Place zucchini, squash and tomatoes within a large mixing bowl. Pour olive grease mixture summit of} top and gently throw with hands to evenly coat.
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Pour onto prepared burning plate and extend into an even layer. Season with salt and pepper. Sprinkle Parmesan summit of} the top on each. Roast within preheated stove 25 - 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.
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Recipe source: Cooking Classy
Nutrition Facts
Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes
Amount Per Serving
Calories 168 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 11mg4%
Sodium 278mg12%
Potassium 575mg16%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 5g6%
Protein 8g16%
Vitamin A 985IU20%
Vitamin C 36.1mg44%
Calcium 237mg24%
Iron 1.1mg6%
* Percent Daily Values are based on supported by a 2000 calorie diet.
Calories: 168 kcal
Author: Jaclyn
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