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

INSTRUCTIONS

1. Preheat oven to 400 degrees. Line an 18 by 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 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. 
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