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Tomato Parmesan Roasted Vegetables Recipe – Looking for a delicious and wholesome side dish that is both quick and easy to prepare? Look no further than this Mediterranean-inspired easy Roasted Vegetables recipe. Packed with fresh vegetables and bursting with flavor, this healthy gluten-free side is sure to become a family favorite. Enjoy the convenience of the oven while creating a colorful and nutritious addition to any meal. Enjoy these roasted veggies with your favorite protein or as is for a light lunch or vegetarian dinner!
Photo credit: © Eatwell101.com
Ingredients list for the roasted vegetables recipe
- 1 zucchini, sliced and quartered
- 1 yellow squash, sliced and quartered
- 1 eggplant, diced
- 4 tomatoes, quartered
- 1 red onion or shallot, chopped
- 4 cloves garlic, minced
- 2 Serrano peppers, sliced
- 2 tablespoons fresh basil, chopped
- 1 cup marinara sauce
- 1/2 cup grated Parmesan
- 3 – 4 tablespoons olive oil
- 1 1/2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- 1/2 teaspoon Kosher salt and freshly ground black pepper, to taste
- 1/2 teaspoon red chili pepper flakes, optional
Photo credit: © Eatwell101.com
Roasted vegetables with tomato and parmesan
You’ll love this roasted veggies recipe inspired by Mediterranean flavors. You can create a delicious side dish bursting with fresh and wholesome vegetables with just a few simple steps. Here, we throw together eggplant, tomatoes, zucchini, yellow squash, red onion, garlic, and Serrano peppers in a bed of marinara sauce with parmesan and a handful of spices and bake the whole thing for 15 minutes for a crisp, cheezy side dish everyone will ask you the recipe!
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the roasted vegetables: Preheat your oven to 425ºF (220ºC). Lightly oil a rimmed baking pan.
2. Pour the marinara sauce into the bottom of the baking pan and sprinkle with parmesan.
3. combine zucchini, yellow squash, tomatoes, eggplant, red onion, Serrano peppers, basil, and garlic in a large salad bowl. Season with olive oil, Italian seasoning, garlic powder, salt, and pepper. Mix thoroughly to combine.
4. Arrange the seasoned vegetables over the marinara sauce, then sprinkle with more parmesan.
5. Place into the preheated oven and bake for 12-15 minutes or until crisp-tender. Serve the tomato parmesan baked vegetables immediately with a good sprinkle of parmesan, basil, and red chili pepper flakes – Enjoy! ❤️
Tips for the roasted vegetable recipe with tomato and parmesan
Photo credit: © Eatwell101.com
Tips for the Tomato Parmesan Roasted Vegetables Recipe
Looking for more tips to make this baked veggies recipe even better? Follow these quick tips:
- Try using different types of fresh vegetables, such as bell peppers, celery stalks, or sliced fennel bulbs, to add more color and texture to the dish.
- For a heartier version, add some diced chicken or chickpeas to make it a complete meal.
- Experiment with different seasonings and spices to personalize the flavors to your liking. A dash of Cayenne or cumin can go a long way!
How to serve the roasted vegetables
If you want to keep it vegetarian, serve the parmesan tomato baked veggies with a side of whole grain bread or over a bed of quinoa for a wholesome and satisfying meal. For a protein option, try with rotisserie chicken or grilled salmon; it’s delicious!
How to keep the roasted vegetables leftovers?
These tomato parmesan roasted vegetables are just as delicious the next day. Store in the fridge for 2 or 3 days and reheat for a quick and easy meal.
More baked vegetable recipes
- Baked Zucchini and Cheese
- Garlic Herb Roasted Potatoes Carrots and Zucchini
- Roasted Garlic Butter Parmesan Potatoes
- Baked Cauliflower Parmesan
Photo credit: © Eatwell101.com
