As always I should title this "How NOT to cook vegetables", lol.
I sliced them too thin, which I realized when I was putting them in the pan, so I cooked them for a lesser time, but the tomatoes were not cooked thoroughly.
What I used:
2 small zucchini
1 squash. Regular sized?
2 tomatoes. I call them sandwich tomatoes, not a huge fan, but I knew Roma, my preferred type, wouldn't do too well, but I will try them next time.
Garlic Powder. A whole lotta shakes of it.
About half a cup of shredded Parmesan. They were out of shaved :(
What I did:
Preheat the oven to 400°, then line a baking sheet with aluminum foil.
Slice the veggies in 1/2 thick cut. <<what you need to do
How I did it here is too thin.
Mix EVOO, garlic powder, and Italian seasoning in a bowl. You want enough to coat all of the veggies, I used maybe 5 tbl of oil. I started off with 3 and was convinced it wasn't enough. Be generous with the garlic powder. I sprinkled salt on the tomatoes. I gave the Italian seasoning a couple of shakes. Let it all congregate in the bowl for about 5 minutes before you coat the veggies.
There really is no good way to make sure that all the veggies are thoroughly coated than just mixing it up with your hands.
Ya'll know I have issues with this.
So when they're all nice and coated, lay them out on the pan, think "well crap, those are way too thin", shake a little pepper on there, cover them in grated or shaved Parmesan, then stick them in the oven.
Since mine were super thin, I cooked them for 20 minutes, and like I said the tomatoes were not ready. If they're cut properly, I'd say 35-40 minutes? Maybe? Just watch the cheese, you don't want it to burn.
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