Description
Tender roasted veggies sizzle as garlic and herbs infuse olive oil, then swim in a rich cream, crowned with bubbling parmesan and mozzarella for irresistible golden edges.
Ingredients
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp red pepper flakes
- 3 cloves garlic minced
- 1 medium zucchini sliced
- 1 medium yellow squash sliced
- 1 red bell pepper chopped
- 1 cup cherry tomatoes halved
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine olive oil, thyme, rosemary, red pepper flakes, minced garlic, salt, and pepper.
- Add zucchini, yellow squash, bell pepper, and cherry tomatoes to the bowl and toss until vegetables are evenly coated.
- Spread the seasoned vegetables in a single layer in a baking dish.
- Roast the vegetables in the preheated oven for 20 minutes, or until they start to soften and brown at the edges.
- Remove the baking dish and pour heavy cream evenly over the roasted vegetables, then sprinkle parmesan and mozzarella cheese on top.
- Return the dish to the oven and bake for an additional 10 minutes, then switch to broil for 2–3 minutes to achieve a golden, bubbly top.
Notes
- Use seasonal vegetables or add mushrooms and eggplant for extra flavor.
- For a lighter option, substitute half-and-half for heavy cream.
- Let the bake rest for 5 minutes before serving to set the creamy sauce.
- Store leftovers in an airtight container and reheat at 350°F (175°C) for 10 minutes.