Roasted Garlic-Parmesan Veggies


Looking for the perfect recipe for your garden abundance? This recipe for roasted garlic-parmesan veggies will not disappoint!

Image shows a cookie tray covered with veggies, and text that reads "Roasted Garlic Parmesan Summer Veggies"

What better in the summer than roasted summer veggies? I think nothing – except maybe adding a side of watermelon to them.

I think the abundance of squash, zucchini, and tomatoes is one of my very favorite things about summer, and I love making new recipes with them!

This recipe combines all three, plus onions, and if you love the flavor of summer veggies and garlic, you’re in for a special treat with this recipe!

Of course, my kids absolutely despise everything about summer veggies (how did I end up with hooligans so opposite of myself?!), and even the topping of parmesan cheese, which they adore, can barely convince them to give this dish an honest try.

Image shows a bowl of garlic parmesan roasted vegetables

But they do eat it when I make them, which is progress over most other ways I’ve tried feeding them zucchini (well, other than gluten-free zucchini bread – but I’m not sure that counts).

And I have to admit that I’m not mad about having to eat the whole pan, mostly by myself.

But along that vein, keep in mind that a recipe like this is super flexible – if you’re not a fan of tomatoes, for instance, replace some or all of them with one of the other veggies. Just try to keep the overall ratio of veggie volume to oil the same – you don’t want to end up with too many veggies for the oil to coat properly or too few, resulting in drenched veggies.

These veggies make a really good side to this super easy pork loin recipe.

Try this delicious recipe below!


Garlic Parmesan Roasted Veggies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re looking for a simple, but tasty side dish for your next meal, be sure to give this recipe a try.

  • Author: Elise
  • Prep Time: 10-15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 35-45 minutes
  • Yield: 6-8 servings 1x


  • 1 zucchini
  • 1 yellow squash
  • 1 small onion
  • 1 cup grape tomatos
  • 1 Tablespoon olive oil
  • 3 cloves garlic, crushed
  • 1/4 teaspoon basil
  • 1/4 teaspoon oregano
  • 1/3 cup shredded parmesan*
  • salt and pepper


  1. Combine oil, garlic, and herbs, and allow to marinate while prepping remainder of recipe
  2. Preheat oven to 400º
  3. Slice zucchini, yellow squash, and onion to 1/4-1/2 inch slices
  4. Slice grape tomatoes in half
  5. Toss veggies in oil/garlic/herb mixture, thoroughly coating every slicePhoto shows a bowl of vegetables with a spatula and spices
  6. Spread in a single layer on a parchment, or foil-lined cookie sheet
  7. Sprinkle with salt and pepper
  8. Top with cheeseImage shows summer vegetables placed on a cookie sheet and topped with parmesan cheese
  9. Place in center of the oven and bake for 25-30 minutes until cheese has begun to turn golden.
  10. Remove and serve.
  11. Enjoy!


*We also occasionally use swiss cheese, which is equally tasty!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Get Your Garden Cheat Sheets!

Want to know exactly when, where, and how to plant your vegetables? Sign up to get our FREE companion planting guide, and garden planting cheat sheet printable.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Similar Posts


    1. Yes, I see it on my computer, but I’m getting a number of comments that the recipes have disappeared, so I’ve emailed a tech person to see if they can figure out what’s wrong.

  1. Pingback: 1feature

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star