Description
Simple, flavorful roasted summer squash with red onion, garlic, and oregano. A quick and easy side dish perfect for any meal.
Ingredients
Scale
- 2 medium summer squash (yellow or zucchini), about 1.5 pounds total
- 2 tablespoons olive oil, extra virgin
- 1 medium red onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1/4 cup grated Parmesan cheese (optional)
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Prepare: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Prep Vegetables: Wash and trim squash, then cut into 1/4 to 1/2 inch thick half-moons. Peel and thinly slice the red onion. Peel and mince the garlic.
- Season: In a large bowl, combine squash, red onion, and garlic. Drizzle with olive oil and toss to coat. Add oregano and red pepper flakes (if using). Season generously with salt and pepper.
- Roast: Spread vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and lightly browned, tossing halfway through.
- Finish: Remove from oven and transfer to a serving bowl. If using, sprinkle with Parmesan cheese. Drizzle with lemon juice. Garnish with fresh parsley.
- Serve: Serve immediately as a side dish.
Notes
- Feel free to add other vegetables like bell peppers, cherry tomatoes, or zucchini.
- Experiment with different herbs like thyme, rosemary, or basil.
- Drizzle with balsamic glaze for sweetness and tanginess.
- Add more red pepper flakes or cayenne pepper for a spicier dish.
- Sprinkle with toasted pine nuts or slivered almonds for added texture.
- Serve cold as a salad with a vinaigrette dressing.
- Omit Parmesan cheese for a vegan option and add nutritional yeast for a cheesy flavor.
- Roast at 425°F (220°C) for more caramelization, but watch closely.
- Use a cast iron skillet for a crispy crust.
- Substitute lime juice for lemon juice for a different flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes