Are you ready to elevate your summer dining experience with a dish that’s bursting with flavor and color? Say hello to Baked Parmesan Summer Vegetables! This Italian-inspired recipe is not just a feast for the eyes; it’s a delightful medley of fresh vegetables that are roasted to perfection and topped with golden, bubbly Parmesan cheese. With just 45 minutes from prep to plate, you can impress your family and friends with a dish that’s both healthy and indulgent. Dive into this recipe and discover how easy it is to bring the taste of summer to your table!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 bell pepper, chopped
- 1 cup cherry tomatoes
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature will ensure that your vegetables roast properly and develop a nice golden color.
- Prepare your vegetables: wash the zucchini, yellow squash, and bell pepper thoroughly. Slice the zucchini and yellow squash into 1/4-inch thick rounds. Chop the bell pepper into bite-sized pieces. Rinse the cherry tomatoes and set them aside.
- In a large mixing bowl, combine the sliced zucchini, yellow squash, chopped bell pepper, and cherry tomatoes. Drizzle the 2 tablespoons of olive oil over the vegetables, ensuring they are evenly coated.
- Add 1 teaspoon of Italian seasoning, along with salt and pepper to taste. Toss the vegetables gently to distribute the seasonings evenly.
- Transfer the seasoned vegetables to a large baking dish or a rimmed baking sheet. Spread them out in a single layer to ensure even roasting.
- Sprinkle the 1/2 cup of grated Parmesan cheese evenly over the top of the vegetables. The cheese will add a delicious flavor and a crispy topping as it bakes.
- Place the baking dish in the preheated oven and bake for about 30 minutes, or until the vegetables are tender and the Parmesan cheese is golden and bubbly.
- Once done, remove the baking dish from the oven and let it cool for a few minutes. This will allow the cheese to set slightly.
- Serve the baked Parmesan summer vegetables warm as a delightful side dish or as a main course over a bed of rice or quinoa. Enjoy your delicious Italian-inspired meal!
Tips
- Choose Fresh Ingredients: For the best flavor, opt for the freshest seasonal vegetables you can find. Farmers' markets are a great place to source vibrant zucchini, squash, and bell peppers.
- Cut Uniformly: Make sure to slice your vegetables into uniform pieces to ensure even cooking. Aim for about 1/4-inch thick slices for the zucchini and yellow squash.
- Don’t Skimp on the Cheese: The Parmesan cheese not only adds flavor but also creates a crispy topping. Feel free to sprinkle a little extra if you love a cheesy crust!
- Experiment with Seasonings: While Italian seasoning is delicious, don’t hesitate to add your favorite herbs, like fresh basil or oregano, for a personalized touch.
- Perfect Roasting: Spread the vegetables out in a single layer on your baking sheet to avoid steaming. This helps achieve that perfect roasted texture and caramelization.
- Serve with Style: For an elegant presentation, serve the baked vegetables on a bed of fluffy quinoa or rice, and drizzle with a touch of balsamic glaze for an extra layer of flavor.
- Leftover Magic: If you have leftovers, toss them into a salad or blend them into a soup for a quick and delicious meal the next day!
Nutrition Facts
Calories: 95kcal
Carbohydrates: 7g
Protein: 5g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 8mg
