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Take your ordinary summer veggies to the next level with this mouthwatering mix of zucchini, squash, and tomatoes. The magic combo of garlic-soaked olive oil and crunchy Parmesan turns these simple ingredients into a fancy side that'll make any dinner better without complicated prep work.
I've played around with tons of veggie sides over the years, and this mix keeps getting requested again and again. The secret trick is letting the garlic sit in the oil before you toss the veggies in it - that's what gives everything such amazing flavor.
Key Ingredients and Shopping Advice
- Zucchini and Yellow Squash: Go for medium ones that feel solid when you squeeze them.
- Tomatoes: Look for ones that are ripe but still firm so they won't get too watery.
- Parmesan: Grab a block and grate it yourself for the best taste and crispiness.
- Garlic: Only use the real cloves you peel yourself - the jarred stuff won't give you the right flavor kick.
- Italian Seasoning: Pick one where you can actually see the herbs instead of just powder.
Step-by-Step Cooking Guide
- Step 1: Cutting Your Veggies Right
- Make sure all pieces are the same size so they cook evenly. Dry those tomato halves with a paper towel to get rid of extra juice. Leave some breathing room between everything on the pan. Keep tomatoes face-up so their juices don't run everywhere.
- Step 2: Getting That Garlic Flavor
- Mix your oil and garlic together first thing. Let it sit for the full 10 minutes. Give it a quick stir right before you use it. Make sure veggies get coated well but don't drown them.
- Step 3: Roasting to Perfection
- Spread everything out in one layer with plenty of space. Turn the pan around halfway through. You want to see a bit of browning on the edges. The cheese should turn a nice golden color.
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I grew up with veggies from our family garden and learned that sometimes the simplest cooking methods work best. This dish stays true to that idea while adding just a bit extra to make the flavors pop.
You can make this dish any time of year. During summer, I grab stuff straight from my garden, but in winter, good supermarket veggies work just fine too.
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Even the veggie haters in my family can't resist this dish. Something about the mix of roasted garlic, sweet veggies, and crispy cheese makes it way more delicious than you'd expect from such simple ingredients.
Frequently Asked Questions
- → Can I get these prepped early?
- Chop the veggies ahead but only season before baking.
- → What’s the right oven temperature?
- 400°F is perfect to soften veggies and crisp the cheese topping.
- → Could I swap in different veggies?
- Absolutely—try eggplant, mushrooms, or bell peppers with similar roasting times.
- → How do I stop soggy veggies?
- Spread them out in one layer and avoid crowding the pan.
- → Are leftovers okay to warm up?
- Sure, reheat them in the oven to keep some crispiness.