Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 4 cloves garlic, minced
- 1/4 teaspoon dried oregano
- Pinch of crushed red pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1.5 pounds medium zucchini and summer squash, cut lengthwise into quarters and sliced into 1/2-inch pieces
- 1 pint cherry or grape tomatoes
- 1/4 cup finely grated parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine olive oil, balsamic vinegar, minced garlic, oregano, crushed red pepper, salt, and black pepper.
- Add sliced zucchini and squash to the bowl and toss until well coated; gently fold in tomatoes.
- Spread the mixture evenly on a baking sheet lined with parchment paper.
- Bake for 25–30 minutes until vegetables are tender and lightly browned.
- Remove from oven, top with grated parmesan cheese and fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 135
- Sugar: 4g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg