Take-out Tuesday, Parmesan Roasted Vegetables

the Painted Apron

2 years ago

One of my favorite things about summer

is the bountiful and delicious summer produce

When we were at the beach last week,

we enjoyed these 2 easy summer side dishes

that require minimum time in the kitchen,

and will go well with anything you’re grilling outside

We had 3 ears of corn leftover that I paired

with yellow squash, zucchini and cherry tomatoes

The squash and zucchini are cut into thin rounds,

topped with halved tomatoes and corn cut from the cob

Drizzle everything with olive oil,

season with salt and pepper, and top with shaved Parmesan

Bake at 425 degrees F for 25 minutes

We had this with BBQ pulled pork,

Roasting vegetables is not only easy,

but it really enhances their flavors and preserves their nutrition

which can be diminished with other cooking methods

We also enjoyed this similar side dish of Parmesan squash rounds

The squash is cut into thin slices,

seasoned with garlic salt, pepper

Finely grated Parmesan

Bake at 425 degrees for 15-20 minutes

This is a great side dish,

but it would be a tasty appetizer at cocktail time too

Roasted Parmesan Zucchini, Squash, Corn and Tomatoes

This delicious combination of flavors and easy preparation makes a wonderful side dish for just about anything

Course Side Dish

Cuisine American

Keyword Parmesan zucchini, roasted vegetables, roasted zucchini, Summer side dish, zucchini, squash, corn & tomatoes

Prep Time 10

Cook Time 25

Servings 4

Wash zucchini and squash, dry and slice into 1/4 inch rounds
Remove corn kernels from the cobs and halve cherry tomatoes
Place squash and zucchini slices in an even layer on a parchment paper lined sheet pan. Top with corn and tomatoes
Drizzle everything generously with olive oil and season with salt and pepper
Put shaved Parmesan cheese on top of vegetables
Bake at 425 degrees F for 20-25 minutes