Ingredients:

  • 2 lbs yellow summer squash, sliced into 1/2-inch rounds
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/3 cup finely grated vegan Parmesan cheese
  • 1/2 tsp dried oregano
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper. Note: The high heat is what creates the caramelization
  2. In a large mixing bowl, toss the sliced yellow squash with olive oil, garlic powder, salt, and pepper until every slice is evenly coated.
  3. Arrange the squash slices in a single layer on the prepared baking sheet, ensuring pieces do not overlap.
  4. Roast for 10–12 minutes until edges soften and turn pale gold.
  5. Remove the tray from the oven and sprinkle the grated vegan Parmesan cheese and dried oregano evenly over the squash.
  6. Switch the oven to 'Broil' and return the tray to the top rack for 2–3 minutes until the cheese bubbles and turns deep mahogany brown.
  7. Remove from the oven immediately.
  8. Garnish with chopped fresh parsley before serving.