Garlic-Parmesan Veggie Bake (Print Version)
# Ingredients:
→ Fresh Veggies
01 -
2 medium yellow squash, cut into half-inch thick rounds
02 -
2 medium zucchini, cut into chunky, half-inch rounds
03 -
2 cups of grape or cherry tomatoes, halved (about 14 ounces)
→ Flavor Boosters
04 -
4 cloves garlic, chopped finely
05 -
1¼ teaspoons mixed Italian herbs
06 -
3 tablespoons olive oil, the extra virgin type
07 -
Freshly cracked black pepper and sea salt, as much as you’d like
→ Tasty Add-ons
08 -
1 tablespoon chopped fresh parsley (or 1 teaspoon dried), to garnish
09 -
1 cup of Parmesan cheese, finely shredded
# Instructions:
01 -
Adjust your oven rack to the center spot and get it heating to 400°F (200°C). For simple cleanup, cover a large baking sheet with foil or parchment paper. Baking at this high temperature helps the edges of veggies caramelize and brings a crispy, cheesy top layer.
02 -
Mix olive oil, the finely chopped garlic, and Italian herb mix in a little bowl. Stir it well and let the flavors mingle for about 5-10 minutes. This short wait allows the garlic and seasonings to fully soak into the oil for a great taste boost.
03 -
Throw your squash slices, zucchini rounds, and tomato halves into a big bowl. Pour that garlic-oil mixture all over them. Toss everything with your hands or a pair of big spoons until every piece is lightly covered in the savory oil goodness.
04 -
Spread the veggies out on your baking sheet so they’re mostly laying flat without overlapping too much. Scatter the tomato pieces evenly around. Add some salt and freshly ground black pepper to taste. Don’t forget the Parmesan’s salty, too!
05 -
Sprinkle the Parmesan over the veggies so it’s nice and even. Pop them into the hot oven, and bake for about 25-30 minutes. You’ll know they’re ready when the veggies are soft to a fork poke, and the cheese has melted into golden crispy bits.
06 -
Want more golden cheese? Turn on the broiler and give it another 2-3 minutes, but be sure to watch closely so nothing burns. Once done, let it cool for a couple of minutes, top with parsley, and serve while it’s warm and gooey.
# Notes:
01 -
This side dish bursts with the fresh flavors of summer vegetables and fits into everything from weekday dinners to fancy events.
02 -
Cook these veggies ahead of time and reheat them at 350°F for around 10 minutes when you’re ready to dig in.
03 -
Leftovers are awesome mixed into pasta, tossed in a grain bowl, or folded into your next-day omelet.