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Take ordinary summer veggies and turn them into a fancy restaurant-style side with this roasted mix of zucchini, squash, and tomatoes. The combo of garlic-soaked olive oil and crunchy Parmesan makes an amazing dish that makes any meal better while keeping things super easy to make.
I've tried tons of veggie sides over the years, and this mix has become the one everyone always asks for. The secret is letting the garlic soak in the oil before you toss the veggies - it really changes how rich everything tastes.
Key Ingredients and Shopping Advice
- Zucchini and Yellow Squash: Go for medium ones that feel solid for the best bite.
- Tomatoes: Pick ones that are ripe but still firm so they won't get too watery.
- Parmesan: Grate it yourself from aged cheese for better taste and crispiness.
- Garlic: Only use fresh cloves because the jarred stuff won't give you the same flavor kick.
- Italian Seasoning: Try to find mixes with actual herb pieces instead of just powder.
Step-by-Step Cooking Guide
- Step 1: Cutting Veggies Just Right
- Make all your cuts the same size so everything cooks evenly. Wipe the tomato halves with paper towels to get rid of extra juice. Leave some room between pieces on the pan. Keep tomatoes face-up to hold in their juices.
- Step 2: Getting the Oil Ready
- Mix the oil with garlic first to get the most flavor. Let it sit for a full 10 minutes. Give it a quick stir right before you use it. Cover the veggies well but don't go overboard.
- Step 3: Roasting to Perfection
- Spread everything out so nothing's crowded. Turn the pan around halfway through. Watch for slight browning on the edges. You want the Parmesan to form a nice golden crust.
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When I was a kid with a veggie garden, I found out that simple cooking lets fresh ingredients taste their best. This recipe sticks to that idea while adding just enough extras to make it feel special.
You can make this dish any time of year. In summer, I grab stuff straight from the garden, but in winter, good supermarket veggies work just fine too.
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This dish has won over so many veggie haters in my family. The mix of roasted garlic, sweet veggies, and crispy cheese makes something that tastes way better than you'd expect from such simple ingredients.
FAQ sur la recette
- → Can I prep this in advance?
- Chop the veggies beforehand, but wait to add oil and herbs until right before baking.
- → What oven setting works best?
- Stick with 400°F to roast evenly and get the cheese perfectly golden.
- → Can I swap out the veggies?
- Yes! Bell peppers, mushrooms, or eggplant are great substitutes with similar roasting times.
- → How can I avoid mushy veggies?
- Make sure the pieces aren’t piled up—keep them in a single layer on the sheet.
- → How should I reheat extras?
- Pop leftovers in the oven to bring back some of that crunchy topping.