This recipe is Pinterest inspired and oh so easy. I didn't even look at the original recipe and just kind of put it together myself. I found a lonely eggplant in the back of my refrigerator moments after I put the pan in the oven, but I think it would be a great addition! We had this on Sunday night with grilled chicken thighs and ice cold Blue Moon and called it dinner!
P.S. the leftovers are delicious.
Roasted Summer Vegetables
1-2 large zucchini, sliced thin
1-2 large Summer squash, sliced thin
1 large red onion, sliced thin
1-2 tomatoes, sliced
Olive oil for drizzling
Shredded parmesan for sprinkling
Salt and pepper, to taste
In a medium-large baking dish, spread the sliced onions. Toss with a little bit of olive oil. Line up sliced vegetables in your baking dish, alternating the zucchini, squash and tomato. Drizzle with olive oil, season with salt and pepper and sprinkle with parmesan cheese.
Bake for 25-30 minutes at 350 degrees.