Roasted Summer Veggies – Zucchini, Squash, and Tomatoes
This easy roasted summer vegetable dish is a colorful, healthy side perfect for any meal. Fresh zucchini, yellow squash, and juicy tomatoes are tossed in olive oil, garlic, and herbs, then roasted until tender and slightly caramelized. A simple way to enjoy garden-fresh produce!
Ingredients
- 2 medium zucchini sliced into rounds
- 2 medium yellow squash sliced into rounds
- 2 cups cherry tomatoes or grape tomatoes, halved
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp Italian seasoning or dried oregano + thyme
- Salt and black pepper to taste
- 2 tbsp grated Parmesan cheese optional, for garnish
- Fresh basil chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Place zucchini, squash, and tomatoes on a large baking sheet.
- Drizzle with olive oil and sprinkle with garlic, Italian seasoning, salt, and pepper. Toss to coat evenly.
- Spread vegetables in a single layer.
- Roast for 20–25 minutes, until veggies are tender and lightly golden.
- Remove from oven, sprinkle with Parmesan and fresh basil if desired, then serve warm.
Notes
- For extra flavor, add a squeeze of lemon juice before serving.
- Works great as a side dish for grilled chicken, fish, or pasta.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.