Ingredients
Scale
- 3 medium yellow squash cut in half lengthwise and then into 1-inch chunks
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- ½ teaspoon crushed rosemary
- 2 cups cherry tomatoes halved
- ½ teaspoon dried basil
- ¼ cup freshly grated parmesan or romano cheese
Instructions
- Preheat the oven to 425° F and line a large baking sheet with parchment paper suitable for high temperatures.
- Combine the yellow squash with olive oil and season with salt, black pepper, garlic powder, onion powder, marjoram, thyme, and rosemary. Toss well to coat.
- Arrange the squash in a single layer on the baking sheet and roast for 10 minutes.
- While the squash roasts, mix the halved cherry tomatoes with dried basil. After 10 minutes, add the tomatoes to the baking sheet with the squash and continue roasting for another 10-15 minutes, or until the squash is fork-tender.
- Remove from the oven, sprinkle with Parmesan cheese, and return to the oven for an additional 2-3 minutes until the cheese has melted.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the parchment paper is rated for high temperatures when using it while roasting.
Adjust seasoning according to your taste preferences, adding more herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg