Ingredients:

  • 1.5 lbs (680g) Zucchini, cut into 1-inch (2.5cm) pieces
  • 1.5 lbs (680g) Yellow Squash, cut into 1-inch (2.5cm) pieces
  • 1 pint (568ml/approx. 500g) Cherry Tomatoes, halved (if large) or left whole
  • 4 cloves Garlic, minced
  • 1/4 cup (60ml) Extra Virgin Olive Oil, good quality
  • 2 tablespoons Fresh Basil, chopped
  • 2 tablespoons Fresh Oregano, chopped
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Red Pepper Flakes (optional, for a touch of heat)
  • Salt and freshly ground Black Pepper to taste
  • 1/4 cup (30g) grated Parmesan cheese (optional, for serving)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash and chop zucchini and squash into similar-sized pieces. Halve cherry tomatoes (if using larger ones).
  3. In a large mixing bowl, combine zucchini, squash, cherry tomatoes, minced garlic, basil, oregano, thyme, and red pepper flakes (if using).
  4. Drizzle with olive oil, then season generously with salt and pepper. Toss well to coat everything evenly.
  5. Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding.
  6. Roast for 25-30 minutes, or until the vegetables are tender and lightly browned. Toss halfway through to ensure even cooking. Watch carefully towards the end to prevent burning.
  7. Remove from oven and transfer to a serving dish. Sprinkle with Parmesan cheese (if using). Serve immediately.