Roasted vegetables are a staple in any gourmet’s kitchen – simple, healthy, and bursting with flavor. In this recipe, we combine the earthy taste of fresh vegetables with the aromatic allure of garlic and the nutty, salty goodness of Parmesan cheese.
Ingredients:
- 1 zucchini, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into wedges
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1/4 cup grated Parmesan cheese
Instructions:
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the zucchini, yellow squash, bell peppers, and red onion. Drizzle with olive oil and toss to coat.
- Add the minced garlic, salt, and black pepper to the bowl. Mix until the vegetables are evenly seasoned.
- Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for even roasting.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and have a golden-brown char.
- Once done, remove from the oven and immediately sprinkle grated Parmesan cheese over the hot vegetables. The residual heat will melt the cheese slightly and help it adhere to the veggies.
- Gently toss everything together one more time on the pan and serve hot. Enjoy your delectable Garlic Parmesan Roasted Vegetables as a side dish or as a wholesome addition to your main meal!
Cooking Tips:
For best results, cut all your vegetables to a similar size to ensure they roast evenly. Also, don’t be afraid to experiment with other vegetables such as broccoli, cauliflower, or carrots. The great thing about this dish is its versatility and the way it can be adapted to suit any taste or season.
This dish pairs wonderfully with roasted chicken, grilled fish, or as a complement to a hearty grain such as quinoa or farro. Happy roasting!