Garlic Parmesan Veggies (Version imprimable)
Zucchini, squash, and tomatoes roasted with garlic and topped with crunchy Parmesan for a tasty, quick side.
# Composition:
→ Vegetables
01 -
14 ounces tomatoes, cut into halves
02 -
2 yellow squash, cut into 1/2-inch thick slices
03 -
2 zucchini, chopped into 1/2-inch pieces
→ Seasonings
04 -
Parsley for garnish (if you'd like)
05 -
1 cup Parmesan cheese, grated
06 -
Salt and black pepper to your taste
07 -
1 1/4 teaspoons of mixed Italian herbs
08 -
4 garlic cloves, finely chopped
09 -
3 tablespoons of olive oil
# Étapes de réalisation:
01 -
Turn your oven to 400°F. Cover a sheet pan with parchment paper.
02 -
Combine olive oil, minced garlic, and dried Italian herbs. Let it sit for about 5-10 minutes.
03 -
Pour the herby oil mixture over the veggies and mix well so they're coated.
04 -
Put the coated vegetables on your prepared sheet pan, then sprinkle shredded Parmesan cheese on top.
05 -
Pop it in the oven for 25-30 minutes, until the veggies are soft and the cheese has a golden crust.