Roasted Squash And Tomatoes Recipes

ROASTED GARLIC-PARMESAN ZUCCHINI, SQUASH AND TOMATOES

Steps:

• Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
• In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 - 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.
• Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 - 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.
• Recipe source: Cooking Classy

ROASTED SQUASH VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F.
• Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
• Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.

ROASTED SQUASH AND TOMATOES

Steps:

• Halve, seed and thinly slice 1 small acorn squash; cut 2 medium tomatoes into wedges. Toss the squash and tomatoes with 1 sliced small red onion, 2 smashed garlic cloves, 1 sprig rosemary, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper. Roast at 425 degrees F, stirring once, until tender, 40 minutes. Toss with grated parmesan.

EGGPLANT, SQUASH AND TOMATO WITH ROASTED GARLIC VINAIGRETTE

Steps:

• Preheat oven to 350°F. Place unpeeled garlic cloves in small baking dish. Drizzle garlic with olive oil and toss to coat. Roast garlic until very tender, about 25 minutes. Cool. Peel garlic and mince. Transfer to small bowl. Mix in balsamic vinegar. Gradually mix in 1/3 cup olive oil. Set dressing aside.
• Preheat broiler. Arrange eggplant slices in single layer on broiler pan. Brush both sides with olive oil. Sprinkle with salt and pepper. Broil until beginning to brown, about 4 minutes per side. Arrange squash slices in single layer on broiler pan. Brush tops of squash with olive oil; season with salt and pepper. Broil until tops begin to brown, about 4 minutes.
• Alternate eggplant and squash slices around edge of serving platter, overlapping slightly. Arrange tomato slices in center of platter. Sprinkle tomatoes with salt and pepper. Drizzle dressing over salad. (Salad can be prepared 2 hours ahead. Cover and let stand at room temperature.) Sprinkle salad with chopped fresh basil and serve.

BAKED TOMATOES, SQUASH, AND POTATOES

Steps:

• Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
• Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.
• Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.

YELLOW SQUASH AND TOMATOES

Steps:

• In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.

ROASTED ASPARAGUS, ZUCCHINI, AND TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes.
• Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic and sea salt.
• Roast in the preheated oven for 5 minutes. Add asparagus and roast until vegetables are tender, 3 to 5 more minutes. Transfer vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.

SAUTEED SQUASH WITH TOMATOES & ONIONS

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add zucchini; cook and stir 3 minutes., Stir in tomatoes, salt and pepper; cook and stir until squash is tender, 4-6 minutes longer. Serve with a slotted spoon.

ROASTED SQUASH WITH CHERRY TOMATOES AND EGGS

Steps:

• Preheat oven to 425 degrees with racks in upper and lower thirds. Line 2 baking sheets with foil. Rub squashes all over with 1 tablespoon oil. Season with salt and thyme leaves, then place, cut-sides down, on a baking sheet. Add thyme sprigs. Place on upper rack; roast 10 minutes.
• Meanwhile, toss tomatoes in remaining 1 tablespoon oil; season with salt. Spread on second sheet in a single layer. Place on lower rack; roast until tomatoes are beginning to collapse and squashes are tender, 20 to 25 minutes more.
• Remove tomatoes. Turn squashes cut-sides up and roast 5 minutes more. If hollowsin squashes are large enough, spoon a tomato or two into each. Spoon 1/2 teaspoon chile paste into each hollow, then crack an egg into each; season with salt. Bake until whites are set but still a bit wobbly and yolks are soft, 12 to 15 minutes. (Start checking for donenessat early end of range, removing squashes with cooked eggs as they're done.) Let stand 3 minutes, then serve, with more chile paste and roasted tomatoes, and seasoned with pepper.

ROASTED GARLIC ZUCCHINI AND TOMATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
• Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

SHEET-PAN ROASTED SUMMER VEGETABLES

Steps:

• Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
• Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
• Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.

SPAGHETTI SQUASH WITH ROASTED ROMA TOMATO SAUCE

Steps:

• Preheat oven to 375 degrees.
• Cut spaghetti squash in half, remove seeds and place in a roasting pan.
• Wash and quarter roma tomatoes and toss in 2 tablespoons of olive oil and kosher salt and place on a baking sheet. Roast in oven with spaghetti squash for 45 minutes. Remove squash and tomatoes from oven. Let squash cool for about twenty minutes.
• Meanwhile, sauté garlic in remaining olive oil until golden brown. Add roasted tomatoes, basil, wine and chili flakes and let simmer for 30 minutes.
• Remove spaghetti squash strands with a fork and place in a bowl and set aside. When sauce is done, add spaghetti squash and toss. Season to taste and garnish with parmesan cheese. Sprinkle chopped parsley on top. Serve and enjoy!

ROASTED BUTTERNUT SQUASH AND TOMATO SOUP

Steps:

• Heat oven to 375°F.
• Cut squash in half lengthwise and remove seeds.
• Place squash on a sheetpan, cut side down.
• Bake until soft (Pushing on it with a finger should leave an impression in the flesh).
• Remove flesh from the skin.
• Heat olive oil in a large pan over low heat.
• Still over low heat, cook onion, leeks, carrots, celery, and garlic until soft.
• Add squash and tomatoes, cook gently for 10 minutes.
• Add stock.
• Salt and pepper to taste.
• Simmer for 20-25 minutes.
• Puree in batches until smooth.
• Return to a clean pan and add cream.
• Heat just to a boil.