Description
A simple baked vegetable side dish featuring zucchini, squash, cherry tomatoes, balsamic vinegar, garlic, and Parmesan cheese.
Ingredients
Scale
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 4 garlic cloves, minced
- 1/4 teaspoon oregano
- Pinch red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds zucchini and yellow squash, sliced
- 1 pint cherry or grape tomatoes
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped parsley
Instructions
- Preheat oven to 350°F.
- Whisk olive oil, balsamic vinegar, garlic, oregano, red pepper flakes, salt, and pepper.
- Add zucchini, squash, and tomatoes and toss to coat.
- Transfer vegetables to a baking dish.
- Sprinkle Parmesan over the top.
- Bake for 30 to 35 minutes until vegetables are tender.
- Garnish with parsley and serve.
Notes
- Use all zucchini if preferred.
- Store leftovers in the refrigerator up to 4 days.
- Reheat in a microwave or skillet.
- Great mixed into grains, pasta, omelets, or scrambles.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 182
- Sugar: 8
- Sodium: 721
- Fat: 13
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 3
- Protein: 5
- Cholesterol: 5