Ingredients:

  • 1 lb yellow summer squash, halved lengthwise and sliced
  • 1 lb zucchini, halved lengthwise and sliced
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Slice the yellow summer squash and zucchini, then use paper towels to pat every piece completely dry.
  3. In a large mixing bowl, whisk together 3 tbsp extra virgin olive oil, 3 cloves minced garlic, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
  4. Add the dried squash and zucchini slices to the bowl and toss gently until every piece is evenly coated with the garlic herb oil.
  5. Spread the vegetables in a single layer on the prepared baking sheet, ensuring the pieces are not touching to prevent steaming.
  6. Roast for 20–25 minutes, or until the edges are well-browned and the vegetables have shrunk slightly in size.
  7. Remove the pan from the oven and immediately sprinkle with 2 tbsp fresh chopped parsley and 1/4 cup grated Parmesan cheese while the vegetables are still hot.