Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes

cookingclassy.com

Dale Seal Conaway

2 small zucchini (1 lb), cut into ½-inch thick slices

2 small yellow squash (1 lb), cut into ½-inch thick slices

14 oz Flavorino or small Campari tomatoes , sliced into halves

3 Tbsp olive oil

4 cloves garlic , minced (1 ½ Tbsp)

1 ¼ 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)

Directions at cookingclassy.com

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