Can’t stop, won’t stop – made this recipe 4 times this month and it’s still amazing

Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes is a delightful dish that encapsulates the essence of garden-fresh cooking. Each of these vegetables brings a unique texture and flavor that, when combined, results in a colorful and healthy side dish. Zucchini and squash, staples in Mediterranean cuisine, are celebrated for their versatility and mild flavor, making them perfect canvases for the robust flavors of garlic and parmesan. Adding tomatoes introduces a juicy, tangy component that contrasts beautifully with the savory notes of the roasted vegetables. This dish is particularly appealing for its ease of preparation and its ability to complement a wide range of main courses.

This vibrant vegetable dish is incredibly versatile. It pairs splendidly with grilled or roasted meats, such as chicken, beef, or lamb. For a vegetarian option, serve it alongside a creamy polenta or a hearty grain like quinoa or farro. If you’re aiming for a lighter meal, integrate these roasted vegetables into a fresh salad, or use them as a topping for a homemade pizza.

2 medium zucchini, sliced into 1/4-inch rounds
2 medium yellow squash, sliced into 1/4-inch rounds
1 pint cherry tomatoes, halved
4 cloves garlic, minced
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh basil for garnish (optional)