Ingredients:

  • 2 medium yellow squashes (approx. 1 lb / 450g), sliced into 1/2-inch rounds
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup grated vegan Parmesan cheese
  • 1/2 tsp red pepper flakes
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or aluminum foil.
  2. In a large mixing bowl, toss the sliced yellow squash with olive oil, minced garlic, salt, and pepper until every slice is thinly coated.
  3. Spread the squash slices in a single layer on the prepared baking sheet, ensuring they do not overlap to prevent steaming.
  4. Roast for 12–15 minutes until the edges begin curling and the garlic smells toasted.
  5. Remove from oven, sprinkle evenly with grated Parmesan and red pepper flakes, then return to the oven for 2–3 minutes (or broil for 60–90 seconds) until the cheese is bubbling and golden.
  6. Garnish with chopped fresh parsley before serving.