ROASTED SUMMER SQUASH AND TOMATOES by NancyC

Makes 6 servings

• 4 Tablespoons olive oil
• 3 cloves garlic, minced (about 1 Tablespoon)
• 1 teaspoon minced fresh or dried oregano
• 1 teaspoon minced fresh or dried thyme
• 2 1/2 cups sliced zucchini, cut in 1/2″ thick slices or chunks (about 2 medium-size zucchini or 1 1/2 large–if using large zucchinis, you can cut the slices in halves or fourths so they’re easier to eat)
• 2 1/2 cups sliced yellow squash, cut in 1/2″ thick slices or chunks
• 1 small- to medium-size yellow onion, cut in fourths and sliced 1/2″ thick
• 5 large-size (or 1 lb. of smaller-size) Roma tomatoes, sliced 1/2″ thick (if using large tomatoes, you can cut the slices in half if you want)
• Dash of salt and pepper
• 1 Tablespoon plain breadcrumbs
• Optional: 1/4 teaspoon paprika
• 1 1/4 cups shaved or shredded Parmesan cheese, divided
• Remaining 1/2 cup Parmesan cheese and a sprinkling of fresh or dried parsley, for garnish

Preheat oven to 400˚F. Line a 13×18″ rimmed baking sheet with parchment paper; set aside.

In small bowl, whisk together olive oil, garlic, oregano, and thyme.

In large bowl, place sliced zucchini, squash, onion, and tomatoes together. Drizzle olive oil mixture from small bowl over the top of the veggies and gently toss to coat everything evenly.

Place on prepared baking sheet, spreading in an even layer, and season with salt, pepper, and paprika, if desired. Top everything with the breadcrumbs, then sprinkle on 3/4 cup of the Parmesan cheese. Bake at 400˚F for 30 minutes, or until veggies are tender. Garnish with the remaining 1/2 cup of Parmesan cheese and the parsley, and serve.

Recipe from NancyC | nancy-c.com