Summer Baked Vegetables
- SERVES
- 6
- COOK TIME
- 30 Min
Fresh summer veggies are the stars of our Summer Baked Vegetables. Just a little cheese and a dash of seasoning highlight their flavor. You'll love to make the healthy vegetable dish as a side for any lean protein!
What You'll Need
- 2 tablespoon canola oil
- 4 tablespoon grated Parmesan cheese, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 medium potatoes, sliced into 1/2-inch rounds
- 1 large zucchini, sliced into 1/2-inch rounds
- 2 medium yellow squash, sliced into 1/2-inch rounds
- 4 plum tomatoes, sliced into 1/2-inch rounds
What to Do
- Preheat the oven to 400 degree F. Coat a baking sheet with nonstick cooking spray.
- In a large bowl, combine the oil, 2 tablespoons Parmesan cheese, the garlic powder, salt, and pepper; mix well. Add the potatoes, zucchini, and yellow squash, mixing until evenly coated. Place in a single layer on baking sheet.
- Place the tomatoes on top and sprinkle with the remaining 2 tablespoons Parmesan cheese. Bake for 30 to 35 minutes or until the potatoes are fork-tender. Serve immediately.