Oh summer how I love you and all the fresh fruit and veggies you provide. During the summer I always have a generous stock of fruits and vegetables in my fridge then winter rolls around and that’s a different story.
Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes
- 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))
- CLICK ON LINK FOR INSTRUCTIONS: Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes
