Roasted Vegetables

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 Small Tomatoes
• 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 (2.4 oz) finely shredded Parmesan cheese
• Fresh or dried parsley, for garnish (optional)

Instructions

1. Preheat the oven to 400 degrees. Line an 18 by a 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
2. In a small bowl whisk together olive oil, garlic, and Italian seasoning (if possible let rest 5 – 10 minutes to allow flavors to infuse into the 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. 
3. Pour onto a 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 – 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.