Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. This ensures your roasted vegetables won’t stick and saves you time washing up later.

In a small bowl, combine the 3 tablespoons of olive oil, 4 finely minced garlic cloves, and 1 1/4 teaspoons Italian herb blend. Let the mixture sit for 5–10 minutes to allow the flavors to infuse. I find this resting time really helps develop a more aromatic and flavorful oil for the veggies.

Place the sliced zucchini, yellow squash, and halved tomatoes into a large mixing bowl. Pour the garlic and herb oil from Step 2 over the vegetables. Gently toss until all the vegetables are coated evenly with the oil mixture.

Spread the oiled vegetables from Step 3 onto the prepared baking sheet in a single even layer to ensure thorough roasting. Sprinkle salt and freshly ground black pepper evenly over the vegetables to taste.

Evenly sprinkle 1 cup of shredded Parmesan cheese over the vegetable layer. Place the baking sheet in the preheated oven and roast for 25–30 minutes, or until the vegetables are tender and the cheese is golden and slightly crispy. I recommend rotating the baking sheet halfway through roasting for the most even browning.

Remove the roasted vegetables from the oven. Let them cool slightly before transferring to a serving platter. If desired, sprinkle with fresh or dried parsley for an extra pop of color and flavor. Serve immediately while hot, alongside your main course.