Description
A collection of three easy and flavorful vegetable side dishes: Roasted Carrots & Zucchini with parmesan and herbs, Grilled Tomatoes topped with parmesan and basil, and Oven-Roasted Celery seasoned with herbs and optionally garnished with blue cheese. Perfect for adding vibrant, healthy, and delicious vegetable options to any meal.
Ingredients
Scale
Roasted Carrots & Zucchini
- 3 large carrots (about 2 heaping cups chopped)
- 2 medium-large zucchini
- 2 Tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp garlic powder
- 1/2 cup freshly grated parmesan (recommend parmigiano-reggiano)
- 1/2 a lemon (juiced)
- Salt and pepper, to taste
Grilled Tomatoes
- 4 large tomatoes on the vine
- 1 Tbsp olive oil
- Salt and pepper, to taste
- 1/4 tsp dried basil
- 1/4 cup freshly grated parmesan (recommend parmigiano-reggiano)
- Balsamic glaze, to drizzle
- Approx. 5 leaves fresh basil, chopped (to garnish)
Oven-Roasted Celery
- 1 large bunch celery
- 1.5 Tbsp olive oil
- 1 tsp white wine vinegar
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/4 tsp garlic powder
- Salt and pepper, to taste
- Optional: 2 Tbsp crumbled blue cheese (to garnish)
Instructions
- Roasted Carrots & Zucchini – Preheat: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables evenly and to get them deliciously caramelized.
- Roasted Carrots & Zucchini – Prep Veggies: Peel the carrots and chop them into roughly 1/4-inch rounds. Slice the zucchini into approximately 1/2-inch thick rounds to ensure they cook evenly since zucchini are softer and cook faster than carrots.
- Roasted Carrots & Zucchini – Season: Place the chopped carrots and zucchini on a large baking sheet. Drizzle with olive oil, then sprinkle dried thyme, basil, and garlic powder over the veggies. Toss well to coat everything evenly. Spread the veggies in a single layer and sprinkle half of the parmesan cheese over the top. Avoid adding salt now to prevent excess liquid from the zucchini, which would make the dish soggy.
- Roasted Carrots & Zucchini – Roast First Half: Place the baking sheet in the oven for 15 minutes to start roasting the vegetables.
- Roasted Carrots & Zucchini – Toss and Add Cheese: Remove from the oven, toss the veggies to turn them for even cooking, and sprinkle the remaining parmesan cheese on top. Return to the oven for another 10-15 minutes, depending on your preferred level of doneness and crispness.
- Roasted Carrots & Zucchini – Serve: Serve immediately, making sure to scrape up all the crispy parmesan bits on the tray. Season with salt and pepper to taste and squeeze fresh lemon juice over the top for a bright finish. Garnish with fresh basil or parsley if desired.
- Grilled Tomatoes – Preheat Grill: Preheat a grill or grill pan to medium heat to prepare for grilling the tomatoes.
- Grilled Tomatoes – Prepare Tomatoes: Slice the tomatoes in half. Brush each half with olive oil on both cut sides and season with flaky sea salt and pepper to enhance their natural sweetness.
- Grilled Tomatoes – Grill: Place the tomatoes cut side down on the grill. Grill for about 4 minutes, then flip and grill the other side for approximately 2 minutes. Tomatoes are ready when they start to change color, shrivel slightly, and the skin begins loosening.
- Grilled Tomatoes – Add Toppings: Remove the tomatoes from the grill and place them cut side up on a serving plate. Evenly sprinkle dried basil and grated parmesan on top, and add additional salt and pepper if needed. Drizzle with balsamic glaze and garnish with freshly chopped basil leaves before serving.
- Oven-Roasted Celery – Preheat Oven: Preheat your oven to 400°F (200°C) to roast the celery perfectly tender with a bit of crunch.
- Oven-Roasted Celery – Prep Celery: Wash and dry the celery stalks. Trim off any damaged ends and remove leaves. Cut the celery into thirds or roughly 2.5-inch pieces for even roasting.
- Oven-Roasted Celery – Season: Place the cut celery in a large baking dish. Add olive oil, white wine vinegar, dried parsley, thyme, basil, garlic powder, salt, and pepper. Toss everything together to ensure even coating of the seasonings.
- Oven-Roasted Celery – Roast: Roast the celery in the oven for 30-35 minutes, tossing halfway through, until the celery is lightly browned and tender but retains some crunch, according to your preference.
- Oven-Roasted Celery – Serve: Remove from the oven and serve immediately as is, or top with crumbled blue cheese for added richness and flavor. Enjoy hot.
Notes
- For best texture when roasting zucchini, avoid salting before cooking to prevent sogginess.
- Using freshly grated Parmigiano-Reggiano cheese enhances the flavor and texture of the dishes.
- Adjust roasting and grilling times depending on your oven or grill to avoid overcooking the vegetables.
- Oven-roasted celery remains tender but slightly crunchy; adjust roasting time if you prefer it softer.
- Fresh herbs like basil or parsley make excellent garnishes that add color and freshness.
- Balsamic glaze in the grilled tomato recipe adds a sweet acidity that balances the char and cheese flavors.
- Optional blue cheese on roasted celery adds a creamy, tangy contrast to the earthy roasted vegetable.
