Roasting vegetables is a simple yet transformative cooking technique that brings out their natural sweetness and creates a delightful caramelized texture. Follow these easy steps to create the perfect Roasted Zucchini and Squash Medley:

1. Preheat Your Oven and Prepare a Baking Sheet: Begin by preheating your oven to 400°F (200°C). This high temperature is crucial for achieving beautifully roasted vegetables that are tender on the inside and slightly crispy on the edges. Line a large baking sheet with parchment paper or aluminum foil. Parchment paper prevents sticking and makes cleanup a breeze, while foil is also effective and readily available.
2. Wash and Prepare the Vegetables: Thoroughly wash the zucchini and yellow squash under cool running water. There’s no need to peel them, as the skin is thin, edible, and adds nutrients and texture. Trim off the stem and blossom ends of both the zucchini and squash.
3. Chop the Vegetables: Cut the zucchini and yellow squash into uniform pieces. For best results and even roasting, aim for roughly ½-inch to 1-inch thick pieces. You can choose to slice them into rounds, half-moons, or dice them into cubes – the shape is mostly a matter of personal preference. Consistent size is key for even cooking.
4. Mince the Garlic: Peel and mince the garlic cloves. You can use a garlic press for convenience or finely chop them with a knife. Mincing ensures the garlic flavor is evenly distributed throughout the medley.
5. Toss Vegetables with Olive Oil, Garlic, and Seasonings: In a large bowl, combine the chopped zucchini and squash. Drizzle with olive oil, ensuring all the vegetables are lightly coated. Add the minced garlic, dried herbs of your choice, salt, and freshly ground black pepper. Toss everything together using your hands or a spatula until the vegetables are evenly coated with the oil and seasonings. Make sure the herbs and garlic are well distributed for maximum flavor in every bite.
6. Arrange Vegetables on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can steam the vegetables instead of roasting them, resulting in a less desirable texture. If necessary, use two baking sheets to ensure proper spacing. Single layer roasting allows for even heat circulation and optimal browning.
7. Roast in the Preheat Oven: Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the vegetables are tender-crisp and lightly golden brown. The roasting time may vary slightly depending on the size of your vegetable pieces and your oven. Halfway through the roasting time, around 10-12 minutes, you can gently toss the vegetables with a spatula to ensure even cooking and browning on all sides.
8. Optional: Add Parmesan Cheese (if using): If you are using Parmesan cheese, remove the baking sheet from the oven during the last 5 minutes of roasting. Sprinkle the grated Parmesan cheese evenly over the roasted vegetables. Return the baking sheet to the oven and continue roasting until the cheese is melted and lightly golden.
9. Serve and Enjoy: Once the vegetables are roasted to your liking, remove the baking sheet from the oven. Let them cool slightly for a few minutes before serving. This Roasted Zucchini and Squash Medley is delicious served warm as a side dish. Garnish with fresh herbs like parsley or basil if desired for an extra touch of freshness and visual appeal.