Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes

 Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes 
- 2 medium zucchinis, sliced
- 2 yellow squash, sliced
- 1 pint cherry tomatoes, halved
- 4 cloves garlic, minced
- 2 tablespoons  Bella Nonnas Jalapeno olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh chopped basil or parsley, for garnish (optional)
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
2. In a large mixing bowl, combine the sliced zucchini, squash, and halved cherry tomatoes.
3. Add the minced garlic and olive oil to the bowl, tossing well to coat the vegetables evenly.
4. Spread the vegetable mixture in a single layer on the prepared baking sheet.
5. Sprinkle the grated Parmesan cheese over the top of the vegetables, then season with salt and pepper to taste.
6. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly golden brown.
7. Once roasted, remove the baking sheet from the oven and transfer the vegetables to a serving dish.
8. Garnish with fresh chopped basil or parsley, if desired, before serving.
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Servings: 4-6