Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes

Ingredients

• 2 small zucchini, 1 lb, cut into 1/2-inch thick slices
• 2 small yellow squash, 1 lb, cut into 1/2-inch thick slices
• 14 oz Flavorino or small Campari tomatoes, sliced into halves
• 3 Tbsp olive oil
• 4 cloves garlic, minced, 1 1/2 Tbsp
• 1 1/4 tsp Italian seasoning
• Salt and freshly ground black pepper
• 1 cup finely shredded Parmesan cheese
• Fresh or dried parsley, for garnish, optional

Directions

1. Heat the oven to 400 degrees. Set up an 18 by 13-inch rimmed baking sheet with parchment paper or aluminum foil.
2. In a small bowl, whisk the olive oil, garlic and Italian seasoning together. If you can, pause for 5 – 10 minutes so the garlic and herbs can flavor the oil.
3. Add the zucchini, squash and tomatoes to a large mixing bowl. Drizzle the seasoned oil over them, then use your hands to toss everything gently until the vegetables are coated.
4. Transfer the vegetables to the prepared baking sheet and arrange them in an even layer. Add salt and pepper, then scatter the Parmesan over the top of each piece.
5. Roast in the heated oven for 25 – 30 minutes, until the vegetables are tender and the Parmesan has browned. Finish with parsley if you like, and serve warm.