Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Slice zucchini and yellow squash into ¼-inch thick rounds, and halve the cherry or grape tomatoes.

In a large mixing bowl, combine vegetables, drizzle with olive oil, and add garlic, salt, black pepper, and dried herbs. Toss gently.

Spread the seasoned vegetables evenly on the baking sheet in a single layer.

Roast the vegetables for 15-18 minutes, stirring halfway through, until fork-tender and the tomatoes are blistered.

Remove from the oven, sprinkle with Parmesan cheese, and return for an additional 2-3 minutes until melted and golden.

Garnish with freshly chopped parsley before serving warm.