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Turn ordinary summer veggies 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 loads of veggie sides over the years, but this mix has become the one everyone asks for. The secret is letting the garlic soak in the oil before you coat the veggies - it really changes how deep the flavor goes.
Key Ingredients and Shopping Advice
- Zucchini and Yellow Squash: Go for medium-sized, firm ones for the right bite.
- Tomatoes: Look for ones that are ripe but still firm so they won't get too watery.
- Parmesan: Grate it fresh from aged cheese for the best taste and crunch.
- Garlic: Only use fresh cloves as the jarred stuff won't give you that same flavor kick.
- Italian Seasoning: Pick blends with actual herb pieces instead of just powder.
Step-by-Step Cooking Guide
- Step 1: Getting Your Veggies Ready
- Slice everything the same size so it all cooks evenly. Dab the tomato halves with paper towels to get rid of extra juice. Leave gaps between pieces when you arrange them. Put tomatoes with the cut side facing up to keep their juices in.
- Step 2: Getting the Flavor Into the Oil
- Mix the oil and garlic together 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 drench them.
- Step 3: Cooking Them Just Right
- Spread in one layer with plenty of space. Turn the pan around halfway through. Look for slight browning at the edges. Wait for the Parmesan to form a golden crust.
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I grew up with a veggie garden and learned that simple cooking lets fresh ingredients taste their best. This recipe sticks to that idea while adding just enough extra to make it special.
You can make this dish any time of year. In summer, I grab stuff straight from the garden, but in winter, good store-bought veggies work just as well.
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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.
Frequently Asked Questions
- → Can I prepare ahead of time?
- Chop the veggies early, but wait to toss them with oil and seasonings until right before roasting.
- → What's the perfect temperature?
- 400°F works great to make the veggies tender while turning the cheese crispy and golden.
- → What other veggies can I use?
- Try adding bell peppers, eggplants, or mushrooms. They cook well with this same method.
- → How do I keep it from getting soggy?
- Spread them out in one layer, and don't crowd the pan while roasting.
- → Can I warm up leftovers?
- Yep, pop them into the oven to reheat, which helps them stay crisp.