Do you need a new vegetable side dish to go with your dinner? Try these easy roasted tomatoes with melted parmesan cheese! It’s hard to realize Christmas is just two weeks away! This December has been jam-packed with travel for me, so I don’t feel like I’ve spent much time at home. In fact, when you read this on Monday morning, I’ll be

Do you need a new vegetable side dish to go with your dinner? Try these easy roasted tomatoes with melted parmesan cheese!

It’s hard to realize Christmas is just two weeks away! This December has been jam-packed with travel for me, so I don’t feel like I’ve spent much time at home. In fact, when you read this on Monday morning, I’ll be flying to Chicago for an overnight vacation.

I was in Galveston, Texas, a few weeks ago for a work conference. My coworkers and I went out to a posh seafood restaurant for supper, which was AMAZING. When I go out for business meals, I usually eat fish since Nick despises seafood and it’s my only opportunity, hehe! Anyway, we went to this restaurant that overlooked the water and got some delicious seafood, including panko coated asparagus with creamy crab sauce as an appetizer. The crab cake filled shrimp with macaroni & cheese and parmesan tomatoes was my order.INGREDIENTS

2-3 medium beefsteak tomatoes
1 cup parmesan cheese, shaved
1 tablespoon dried basil
1 tablespoon dried oregano
2 tbsp freshly chopped Italian parsley

INSTRUCTIONS

Preheat the oven to 400 degrees Fahrenheit. Coat a baking sheet with nonstick cooking spray.

Arrange the tomatoes on a baking sheet in 1/4′′ slices.

Top each slice with a dusting of basil and oregano and enough parmesan to cover the top.

Bake for 10 minutes, or until the cheese melts and becomes bubbly.

Garnish with fresh chopped Italian parley.

Serve right away!