Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes

• Produce

  • 14 oz Flavorino or small campari tomatoes
  • 4 cloves Garlic
  • 1 Parsley, fresh or dried
  • 2 Yellow squash (1 lb, small
  • 2 Zucchini (1 lb, small

• Baking & Spices

  • 1 1/4 tsp Italian seasoning
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 cup Parmesan cheese

Found on jodezehomeandgarden.com

Ingredients

• 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 (1½ Tbsp)
• 1¼ 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

• CLICK ON LINK FOR INSTRUCTIONS: Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes