Ingredients:

  • 1 lb zucchini, sliced into ½-inch rounds
  • 1 lb yellow squash, sliced into ½-inch rounds
  • ½ medium red onion, sliced into wedges
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried Italian seasoning
  • ½ tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  • ¼ cup grated parmesan cheese

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Slice the zucchini, yellow squash, and red onion into uniform thicknesses to ensure even cooking.
  3. In a large mixing bowl, combine the sliced vegetables, olive oil, Italian seasoning, salt, and pepper. Toss thoroughly until the vegetables are evenly coated.
  4. Spread the vegetables in a single layer on the prepared baking sheet, ensuring the pieces are not touching or overlapping.
  5. Roast for 12–15 minutes until the edges are deep golden brown and the centers are tender.
  6. Remove the pan from the oven, sprinkle immediately with grated parmesan cheese, and return to the oven for an additional 2–3 minutes until the cheese is melted and toasted.