2 small zucchini, cut into 1/2 inch slices
2 small yellow squash, cut into 1/2 inch slices
14 oz Flavorina or small Campari tomatoes, sliced into halves
3 Tb olive oil
4 cloves garlic, minced (1 1/2 Tb)
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)
Preheat oven to 400 degrees. Line an 18 x 13 rimmed baking sheet with parchment paper.
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 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.
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.