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Break out the summer veggies and whip up some lovely roasted garlic-parmesan zucchini and tomatoes for a delectable side dish or a vegetarian lunch! Fresh zucchini and tomatoes are thinly sliced, then oven-roasted with olive oil, garlic, parmesan and herbs for a crispy-on-the-outside, soft-on-the-inside texture. This is true roasting magic!!!
INGREDIENTS LIST FOR THE ROASTED GARLIC-PARMESAN ZUCCHINI AND TOMATOES
2 small zucchini, cut into thin slices
4 tomatoes, sliced
3 tablespoons olive oil
4 cloves garlic , minced
1 1/4 teaspoon Italian seasoning
Salt and freshly ground black pepper
1 cup grated Parmesan cheese
Fresh chopped parsley, for garnish (optional)
DIRECTIONS
1. Preheat your oven to 400°F (200°C). Oil a round baking dish with bit of olive oil.
2. In a small bowl whisk together olive oil, garlic and Italian seasoning. Place zucchini and tomatoes in a large mixing bowl. Pour olive oil mixture over and gently toss to evenly coat.
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INGREDIENTS LIST FOR THE ROASTED GARLIC-PARMESAN ZUCCHINI AND TOMATOES
2 small zucchini, cut into thin slices
4 tomatoes, sliced
3 tablespoons olive oil
4 cloves garlic , minced
1 1/4 teaspoon Italian seasoning
Salt and freshly ground black pepper
1 cup grated Parmesan cheese
Fresh chopped parsley, for garnish (optional)
DIRECTIONS
1. Preheat your oven to 400°F (200°C). Oil a round baking dish with bit of olive oil.
2. In a small bowl whisk together olive oil, garlic and Italian seasoning. Place zucchini and tomatoes in a large mixing bowl. Pour olive oil mixture over and gently toss to evenly coat.
Full Recipes