Summer's bounty is at its peak, and what better way to celebrate than with this vibrant and flavorful roasted garlic parmesan zucchini, squash, and tomatoes recipe? This dish is incredibly easy to make, bursting with fresh tastes, and perfect as a side dish or a light vegetarian meal. The roasting process caramelizes the vegetables, intensifying their natural sweetness and creating a delightful textural contrast. This recipe is adaptable to your preferences and the vegetables you have on hand, making it a versatile addition to your summer cooking repertoire.
What Makes This Recipe So Special?
This recipe goes beyond a simple roasted vegetable medley. The key lies in the combination of flavors and textures:
- Roasted Garlic: Roasting garlic mellows its pungency, transforming it into a sweet and savory base for the dish.
- Parmesan Cheese: The salty and nutty parmesan adds a layer of richness and umami, complementing the sweetness of the vegetables.
- Summer Vegetables: Zucchini and squash offer a delightful combination of textures – the zucchini slightly tender, the squash holding its shape but becoming beautifully caramelized.
- Versatile: You can easily adapt this recipe using other summer vegetables like bell peppers, eggplant, or yellow squash.
Ingredients You'll Need:
- 1 head of garlic
- 2 medium zucchini, sliced into half-moons
- 2 medium yellow squash, sliced into half-moons
- 1 pint cherry or grape tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- 1/2 cup grated parmesan cheese
- Fresh basil leaves (optional, for garnish)
Step-by-Step Instructions:
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Roast the Garlic: Preheat your oven to 400°F (200°C). Cut off the top of the garlic head, exposing the cloves. Drizzle with a little olive oil, wrap in foil, and roast for 30-40 minutes, or until the cloves are soft and golden.
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Prepare the Vegetables: While the garlic roasts, wash and slice the zucchini, squash, and tomatoes.
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Combine and Roast: In a large bowl, combine the sliced vegetables with the remaining olive oil, oregano, basil, salt, and pepper. Once the garlic is roasted, squeeze the soft cloves out of their skins and add them to the bowl, mashing them slightly with a fork. Toss everything together to coat evenly.
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Roast: Spread the vegetable mixture in a single layer on a baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized, tossing halfway through.
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Add Parmesan: Remove the baking sheet from the oven and sprinkle the parmesan cheese over the vegetables. Return to the oven for another 2-3 minutes, or until the cheese is melted and bubbly.
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Serve: Garnish with fresh basil leaves (if using) and serve immediately. Enjoy!
Frequently Asked Questions (FAQ)
Can I use other types of squash?
Absolutely! This recipe works well with other summer squashes like butternut squash (though you may need to adjust cooking time), acorn squash, or spaghetti squash.
What if I don't have fresh herbs?
Dried herbs work perfectly fine in this recipe. Just use about half the amount of dried herbs as you would fresh.
Can I make this ahead of time?
You can prepare the vegetables and the garlic ahead of time, storing them separately in the refrigerator. Assemble and roast just before serving for the best results. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Is this recipe suitable for a gluten-free diet?
Yes, this recipe is naturally gluten-free.
Can I add other vegetables?
Absolutely! Feel free to add other summer vegetables like bell peppers, eggplant, or onions. Adjust cooking times as needed depending on the vegetables you add.
Tips for Success:
- Don't overcrowd the baking sheet: Ensure the vegetables are in a single layer for even roasting.
- Taste and adjust seasoning: Adjust the amount of salt, pepper, and herbs to your liking.
- Use high-quality olive oil: This will enhance the flavor of the dish.
This roasted garlic parmesan zucchini, squash, and tomatoes recipe is a simple yet elegant way to enjoy the flavors of summer. It’s a perfect dish for weeknight dinners or summer gatherings. Enjoy the deliciousness!
