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. It’s like that abundance of nutritious, vitamin packed fruits and veggies gets traded in for an abundance of cavity causing, non-diet-friendly holiday sweets, but I won’t complain there. I love my sweets. But I also love a sheet pan full of roasted, cheesy summer veggies! I love what a good roasting and a fair amount of Parmesan can do for veggies. Turns drab and dull into fab and flavorful! Even my kids loved these veggies – including my one daughter who always says “hey could you get that green stuff off of there?”

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)

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