Roasted Squash and Tomatoes, a tasty roasted tomatoes and summer squash side dish recipe that’s ready in 30 minutes with only 5 ingredients. Easy and flavorful!
Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of squash and cut them into 1/4 inch (1/2 centimeter) slices. Remove the stems from the tomatoes and slice them into slices (or about the same size as the squash slices); if using cherry tomatoes there is no need to slice.
Season vegetables: Place sliced summer squash and tomatoes in a mixing bowl and drizzle with olive oil, toss to coat, and spread them onto a baking sheet or roasting pan. Season vegetables with sliced garlic, salt, pepper and any other desired seasonings.
Roast vegetables: Bake the squash and tomatoes in the oven until they begin to brown, about 25 minutes. At about 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and save for later use.
Notes
Tools needed: sheet pan, knife set, cutting board
Prep ahead: Wash and cut vegetables in advance to reduce prep time before cooking.
Leftovers and storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted summer squash and tomatoes recipe is a good source of fiber, vitamin A, vitamin C, and potassium.