Oven Roasted Zucchini, Yellow Squash & Tomatoes

History

Roasting vegetables has been a culinary tradition for centuries. In Mediterranean cuisine, particularly Italian and French kitchens, dishes like ratatouille and tian use the natural sweetness of roasted summer vegetables. Squash and tomatoes, both native to the Americas, traveled to Europe centuries ago and became staples of healthy, vibrant cooking. This recipe celebrates their union — simple, rustic, and delicious.

Ingredients

• 2 medium zucchinis (sliced into ¼-inch rounds)
• 2 medium yellow squashes (sliced into ¼-inch rounds)
• 12–15 cherry or Roma tomatoes (halved)
• 3 tbsp olive oil
• 2 garlic cloves (minced)
• 1 tsp dried Italian herbs (or mix oregano, basil, thyme)
• 1 tsp dried rosemary (optional)
• 1 tsp paprika
• Salt and black pepper to taste
• ¼ cup grated Parmesan cheese (optional for serving)
• Fresh basil or parsley for garnish

Instructions

1. Prep the oven: Preheat to 400°F (200°C) and line a large baking sheet with parchment paper or lightly oil it.
2. Slice veggies: Cut zucchini and yellow squash into even slices. Halve the tomatoes.
3. Season: In a bowl, toss the veggies with olive oil, garlic, Italian herbs, paprika, salt, and pepper until evenly coated.
4. Arrange on tray: Lay zucchini and squash slices in alternating rows for color (as in your picture). Place tomato halves cut-side up on the same tray.
5. Roast: Bake for 18–22 minutes until squash is golden and tomatoes are slightly caramelized.
6. Optional finish: Sprinkle with Parmesan cheese during the last 5 minutes of roasting.
7. Serve: Garnish with fresh basil or parsley and serve warm as a side dish or light vegetarian meal.

Tips & Variations

• Add a drizzle of balsamic glaze after roasting for extra depth.
• For more flavor, sprinkle crumbled feta or goat cheese before serving.
• Add sliced onions or bell peppers for more variety.
• If you like spice, sprinkle red chili flakes before roasting.

Benefits

• Low in calories, high in fiber → great for digestion and weight management.
• Rich in antioxidants → tomatoes provide lycopene, zucchini is full of vitamin C.
• Heart-healthy fats from olive oil.
• Versatile → pairs with grilled chicken, fish, or can be tossed with pasta or quinoa.

Conclusion

Oven Roasted Zucchini, Yellow Squash, and Tomatoes is the perfect example of how simple ingredients can transform into a dish bursting with flavor, color, and nutrition. With just a few pantry spices, fresh vegetables, and a drizzle of olive oil, you get a side dish that feels both rustic and gourmet. It’s light yet satisfying, versatile enough to pair with almost anything, and healthy enough to enjoy guilt-free. Whether you serve it at a family dinner, bring it to a gathering, or enjoy it as a quick weeknight meal, this roasted veggie medley is bound to become a staple on your table