Ingredients
2smallzucchini,(1 lb), cut into ½-inch thick slices
2smallyellow squash,(1 lb), cut into ½-inch thick slices
14ozflavorino tomatoes,or small campari tomatoes, sliced into halves
3tbspolive oil
4clovesgarlic,(1½ tbsp), minced
1¼tspItalian seasoning
salt and freshly ground black pepper
1cupparmesan cheese,(2½ oz), finely shredded
fresh parsley,or dried, for garnish, optional
Preparation
Preheat oven to 400 degrees F. Line an 18×13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
In a small bowl whisk together olive oil, garlic and Italian seasoning. If possible, let rest for 5 to 10 minutes to allow flavors to infuse into oil.
Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.
Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper.
Sprinkle Parmesan over the top of each. Roast in preheated oven for 25 to 30 minutes until veggies are tender and Parmesan is golden brown.
Garnish with parsley if desired and serve warm.
