Free Shipping On Orders over $79
Skip to Content
00
Item added Item updated Item removed No more products on stock You entered wrong value.

No products in the cart.

Roasted squash with tomatoes and microgreens

Roasted Squash, Tomato and Onion- with Microgreens

A Microgreen recipe that is full of flavor, and quick to put together

Roasted Squash is the perfect side dish for summer and fall when fresh produce is abundant. This vibrant recipe is loaded with plenty of flavors and adding microgreens at the end turns this into a nutritional powerhouse.

Roasted Squash, Tomato, and Onion- with Microgreens

Quick and tasty way to enjoy the bountiful squash and tomatoes of the season!
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 2-3 small Yellow squash or zucchini
  • 1/2 Red onion
  • 1 cup sliced cherry tomatoes or regular tomatoes
  • 1 tsp minced garlic cloves About 3 cloves
  • 1 tbsp chopped fresh basil Thai basil if available
  • 3 tbsp olive oil
  • 1.5 tsp Italian herbs
  • 1/4 tsp fresh ground black pepper
  • 1/2 tsp fresh salt
  • 1 cup fresh grated parmesan cheese (Optional)

For serving- do not add to the oven

  • 1/2 cup broccoli or Super Booster microgreens The microgreens will be added after the pan is removed from the oven.

Instructions
 

Oven and Pan Preparation

  • Preheat oven to 400F. Line a large cookie sheet with parchment paper to make cleanup easier.

Prepare the vegetables and seasonings

  • Slice squash in 1/2 inch rounds and onion in thin pislices
  • Cut cherry tomatoes in half (or regular tomatoes in 1 inch pieces).
  • Mince the garlic and chop fresh basil finely (or use dry basil)
  • Mix the olive oil, Italian seasoning, basil, salt and pepper, in a small bowl.
  • Mix vegetables (not the microgreens!) in a large bowl, making sure all the vegetables are covered with the herb/oil mixture.
  • Spread the vegetables in a single layer, as much as possible, over the parchment paper. Optional: sprinkle with the parmesan cheese
  • Bake in 400F oven for about 25 minutes. No stirring required. It is done when the vegetables are soft and slightly browned on the bottom.
  • Remove from oven and stir in the microgreens before serving.
Keyword Brocolli Microgreens, Healthy recipe, microgreen recipe, Squash, zucchini

2 comments on “Roasted Squash, Tomato and Onion- with Microgreens”

  1. 5 stars
    I can’t wait to try the squash recipe– Zi do have the veggies ingredients in my little smart pot garden! Thank you!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Roasted squash with tomatoes and microgreens

A Microgreen recipe that is full of flavor, and quick to put together

Roasted Squash is the perfect side dish for summer and fall when fresh produce is abundant. This vibrant recipe is loaded with plenty of flavors and adding microgreens at the end turns this into a nutritional powerhouse.

Roasted Squash, Tomato, and Onion- with Microgreens

Quick and tasty way to enjoy the bountiful squash and tomatoes of the season!
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 2-3 small Yellow squash or zucchini
  • 1/2 Red onion
  • 1 cup sliced cherry tomatoes or regular tomatoes
  • 1 tsp minced garlic cloves About 3 cloves
  • 1 tbsp chopped fresh basil Thai basil if available
  • 3 tbsp olive oil
  • 1.5 tsp Italian herbs
  • 1/4 tsp fresh ground black pepper
  • 1/2 tsp fresh salt
  • 1 cup fresh grated parmesan cheese (Optional)

For serving- do not add to the oven

  • 1/2 cup broccoli or Super Booster microgreens The microgreens will be added after the pan is removed from the oven.

Instructions
 

Oven and Pan Preparation

  • Preheat oven to 400F. Line a large cookie sheet with parchment paper to make cleanup easier.

Prepare the vegetables and seasonings

  • Slice squash in 1/2 inch rounds and onion in thin pislices
  • Cut cherry tomatoes in half (or regular tomatoes in 1 inch pieces).
  • Mince the garlic and chop fresh basil finely (or use dry basil)
  • Mix the olive oil, Italian seasoning, basil, salt and pepper, in a small bowl.
  • Mix vegetables (not the microgreens!) in a large bowl, making sure all the vegetables are covered with the herb/oil mixture.
  • Spread the vegetables in a single layer, as much as possible, over the parchment paper. Optional: sprinkle with the parmesan cheese
  • Bake in 400F oven for about 25 minutes. No stirring required. It is done when the vegetables are soft and slightly browned on the bottom.
  • Remove from oven and stir in the microgreens before serving.
Keyword Brocolli Microgreens, Healthy recipe, microgreen recipe, Squash, zucchini

usercartmagnifiercross