- Roasted Zucchini and Squash

$Roasting zucchini and squash brings out their sweet flavor. For this dish, you need: - 2 medium zucchinis, sliced into half-moons - 2 medium yellow squashes, sliced into half-moons - 1 red bell pepper, diced - 1 small red onion, sliced - 4 cloves garlic, minced The right blend of seasonings makes these veggies shine. You will need: - 3 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional for spice) Garnishes add a nice touch to your dish. Consider: - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) You can find the full recipe for this delightful side dish above. Start with fresh zucchinis and yellow squashes. You need two medium zucchinis and two medium yellow squashes. Slice them into half-moons, about half an inch thick. Next, chop one red bell pepper into small pieces. Slice one small red onion into thin rings. Lastly, mince four cloves of garlic. These veggies will add great taste to your dish. In a large mixing bowl, combine the sliced zucchinis, yellow squashes, diced red bell pepper, and sliced red onion. In a separate bowl, mix three tablespoons of olive oil with the minced garlic, one teaspoon of smoked paprika, one teaspoon of dried oregano, one teaspoon of salt, and half a teaspoon of black pepper. If you like some heat, add a quarter teaspoon of red pepper flakes. Pour this mixture over the veggies and toss them well. Ensure every piece is coated nicely. Preheat your oven to 425°F (220°C). While the oven heats, line a large baking sheet with parchment paper. After mixing, spread the seasoned vegetables in a single layer on the baking sheet. Roast them in the oven for about 25 to 30 minutes. Stir halfway through to ensure even cooking. They should become tender and start to caramelize. Once done, take them out and place them on a serving platter. Garnish with chopped fresh parsley and serve with lemon wedges. This adds a fresh zest to your roasted zucchini and squash. For the complete recipe, check the Full Recipe section. To get great roasted zucchini and squash, I recommend a high heat. Set your oven to 425°F (220°C). This allows the veggies to cook fast and caramelize. The high heat helps develop a nice golden color. If you roast at a lower temperature, they may turn mushy. Trust me, this step is key to a tasty dish! You can change up the flavors for your taste. Try adding herbs like thyme or rosemary. If you like a kick, add more red pepper flakes. For a fresh touch, squeeze some lemon juice before serving. You can also use different oils, like avocado or sesame oil, for a unique twist. The goal is to make it your own! Roasted zucchini and squash pair well with many dishes. Serve them alongside grilled chicken or fish. They also work great in pasta or grain bowls. For a lighter meal, enjoy them with a fresh salad. Don’t forget to garnish with parsley for a pop of color. You can find the full recipe for this dish in the article. {{image_2}} You can mix in more veggies for extra taste. Try adding bell peppers, carrots, or even asparagus. Each adds a new flavor and color. Use what you have at home. Just cut them to the same size for even cooking. This makes your dish more fun and healthy. Experiment with herbs and spices to change the flavor. Basil, thyme, or rosemary work well with zucchini and squash. You can also switch the smoked paprika for cumin or curry powder. These choices can give a whole new vibe to your dish. Be bold and have fun with the flavors! For a heartier meal, you can add protein. Grilled chicken or shrimp pairs nicely with these veggies. You can also toss in chickpeas or black beans for a vegetarian option. This makes the dish filling and nutritious. Protein can turn your side dish into a main course. Try the Full Recipe for more delicious ideas! After cooking, let your roasted zucchini and squash cool down. Place them in an airtight container. Store them in the fridge for up to four days. This keeps them fresh and tasty. When ready to eat, you can enjoy them cold or reheated. To freeze the leftovers, first cool them completely. Transfer the veggies into freezer bags. Remove as much air as possible before sealing. Label the bags with the date. You can freeze them for up to three months. When you want to eat them, thaw in the fridge overnight before reheating. To reheat, preheat your oven to 350°F (175°C). Spread the zucchini and squash on a baking sheet. Heat them for about 10-15 minutes. This will help them stay crispy. You can also reheat them in a skillet over medium heat for 5-7 minutes. Stir occasionally to warm evenly. Enjoy your flavorful side dish again! For the full recipe, check out the Flavor Fusion Roasted Zucchini & Squash. It takes about 25 to 30 minutes to roast zucchini and squash. You preheat your oven to 425°F (220°C). Spread the veggies on a baking sheet. Stir halfway through for even cooking. They are done when they are tender and slightly caramelized. Yes, you can use other types of squash. Butternut, acorn, or pattypan squash work well too. Each type will add a unique flavor. Just be sure to cut them into similar sizes for even cooking. Roasted zucchini and squash pair well with many dishes. You can serve them with grilled chicken or fish. They also go great with rice or quinoa. For a light meal, try them with a fresh salad. You can find the full recipe for this delicious dish and more ideas. This article covers how to roast zucchini and squash perfectly. You learned about fresh veggies, seasonings, and garnishes. I shared easy steps for preparation and roasting. We explored tips for temperature and customization. You also saw delicious variations by adding other veggies and proteins. Finally, I provided storage tips and answered some common questions. Now, with this knowledge, you can enjoy tasty roasted zucchini and squash anytime. Happy cooking!$

Discover the irresistible flavor fusion of roasted zucchini and squash with this simple recipe! Bursting with vibrant veggies like bell pepper and onion, and seasoned to perfection with garlic and spices, this dish is a colorful addition to any meal. Perfect for weeknight dinners or gatherings, it's easy to make and even easier to savor. Click through to explore this delicious recipe and elevate your vegetable game today!

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Ingredients

2 medium zucchinis, sliced into half-moons

2 medium yellow squashes, sliced into half-moons

1 red bell pepper, diced

1 small red onion, sliced

4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional for spice)

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

In a large mixing bowl, combine the sliced zucchinis, yellow squashes, diced red bell pepper, and sliced red onion.

In a small bowl, whisk together the olive oil, minced garlic, smoked paprika, dried oregano, salt, black pepper, and red pepper flakes (if using).

Pour the oil mixture over the vegetables and toss until all the veggies are evenly coated.

Spread the seasoned vegetables in a single layer on the prepared baking sheet.

Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the vegetables are tender and start to caramelize.

Remove from the oven and transfer to a serving platter. Garnish with freshly chopped parsley and serve with lemon wedges on the side for an added zest.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4