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As the warm days of summer roll in, so does the vibrant bounty of seasonal vegetables. Among the stars of this time of year are zucchini and summer squash, two versatile vegetables that can elevate any meal. Incorporating these vegetables into your diet is not only a way to enjoy their fresh, garden-fresh flavors but also a means to reap a multitude of health benefits. The "Savory Herb-Infused Roasted Zucchini & Summer Squash Delight" recipe showcases these vegetables in a delightful side dish that pairs perfectly with various mains, from grilled chicken to vegetarian pastas.

Roasted Zucchini and Summer Squash

Enjoy the vibrant flavors of summer with our Savory Herb-Infused Roasted Zucchini and Summer Squash Delight. This easy recipe highlights the natural sweetness of zucchini and yellow squash, enhanced by aromatic herbs and spices. Packed with essential vitamins and antioxidants, this nutritious side dish pairs perfectly with grilled meats or can be served over grains for a wholesome meal. Discover how simple cooking can create delicious results while celebrating seasonal ingredients.
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Ingredients
  

2 medium zucchini, sliced into half-moons

2 medium yellow squash, sliced into half-moons

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper, to taste

½ cup cherry tomatoes, halved

¼ cup grated Parmesan cheese (optional)

Fresh basil leaves, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Vegetables: In a large mixing bowl, combine the sliced zucchini and summer squash.

      Seasoning Mix: In a small bowl, whisk together the olive oil, garlic powder, oregano, thyme, smoked paprika, salt, and pepper.

        Toss the Vegetables: Drizzle the seasoning mix over the sliced zucchini and squash. Toss well until all pieces are evenly coated with the oil and herbs.

          Prepare Baking Sheet: Spread the seasoned vegetables in a single layer on a large baking sheet. Make sure they’re not overcrowded for even roasting.

            Add Cherry Tomatoes: Scatter the halved cherry tomatoes on top of the zucchini and squash.

              Roast: Place the baking sheet in the preheated oven and roast for 20-25 minutes, flipping the vegetables halfway through. They should be tender and golden brown.

                Add Parmesan (Optional): If using, sprinkle the grated Parmesan cheese over the vegetables during the last 5 minutes of roasting, and return to the oven until melted and bubbly.

                  Serve: Once finished, remove from the oven, let cool slightly, and garnish with fresh basil leaves before serving.

                    Enjoy: Serve warm as a delightful side dish or on top of your favorite grain or salad for a nutritious meal!

                      Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings