Description
Golden squash and zucchini slices roast until tender-crisp, their natural sweetness mingling with roasted garlic and a sprinkle of fresh parsley for an aromatic, savory crunch in every bite.
Ingredients
- 2 medium yellow squash
- 2 medium zucchini
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 425°F (220°C).
- Wash and trim the ends off the yellow squash and zucchini, then slice them into 1/4-inch thick rounds.
- Peel and mince the garlic cloves.
- In a large bowl, toss the squash, zucchini, and garlic with olive oil, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 20 to 25 minutes, tossing halfway through, until the edges are golden and tender.
- Remove from the oven and sprinkle with chopped fresh parsley before serving.
Notes
- For extra flavor, grate Parmesan cheese over the vegetables during the last 5 minutes of roasting.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- You can substitute fresh thyme or rosemary for parsley.
- Serve as a side dish with grilled meats or over pasta.