Easy Summer Veggies

    ** Easy Summer Veggies  **

      Andrea Correa 

                  Roasted Garlic-             

      Parmesan Zucchini, Squash and Tomatoes 

  Serves 3-4 

Ingredients 

•   2 small zucchini (1 lb), cut into 1/2-   
•    Inch slices thin. 
•    2 small yellow squash (1 lb) cut- same as zucchini 
• 1 small container of cherry tomatoes, sliced into halves
• 3 Tbsp olive oil
• Garlic salt 
• Salt and freshly ground black pepper
• 1 cup (2.4 oz) finely shredded Parmesan cheese-- I get the Costco kind in the jar. 

Directions

• Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or foil. 
• In a small bowl whisk together olive oil, garlic salt and salt/pepper (if possible let rest 5 - 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss to evenly coat. Pour onto prepared baking dish and spread into an even layer. Season a little more if needed. Sprinkle Parmesan over the top of each. How ever much you like?!! 🧀🧀
• Roast in preheated oven 25 minutes until veggies are tender and Parmesan is golden brown. If you want to give you a little crunch I like to broil the vegetables for 5 mins on high. 
•  Garnish with parsley if desired -- I didn't use parsley.
• Served Easy Summer Vegetable side dish with Steaks and Brown rice!! We love it.
• Let me know what you think?!! 
• 
  Summer Veggies, Steak & Brown Rice.
• 
  Complete recipe-- YUM!
• 
  Sprinkle with Parmesan cheese and more seasons if needed.
• 
  Layer Veggies after tossing them.
  
  

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