Can’t stop, won’t stop – made this recipe 4 times this month and it’s still amazing

Ingredients

• 2 medium zucchini, sliced into 1/4-inch rounds

• 2 medium yellow squash, sliced into 1/4-inch rounds

• 1 pint cherry tomatoes, halved

• 4 cloves garlic, minced

• 1/4 cup olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 cup grated Parmesan cheese

• 1 tablespoon chopped fresh basil (for garnish, optional)

Directions

1. Preheat your oven to 400°F (200°C).

2. In a large bowl, combine the zucchini, squash, and cherry tomatoes.

3. Add the minced garlic, olive oil, salt, and pepper. Toss until vegetables are evenly coated.

4. Spread the vegetables in a single layer on a baking sheet, avoiding overlap.

5. Roast for 25–30 minutes, or until tender and golden.

6. Sprinkle Parmesan over the vegetables in the last 5 minutes of cooking.

7. Garnish with fresh basil, if desired.

Variations & Tips

• Add herbs like rosemary or thyme for a flavor twist.

• For a spicy kick, sprinkle in some red pepper flakes.

• Substitute feta for Parmesan for a tangy variation.

• Try adding bell peppers or onions for more depth and variety.