Preheat oven to 375F and lightly grease a 3-quart casserole dish (or similar)

Peel zucchini (you can leave the skin on if desirecut into bite-size pieces. I slice in half then half again and cut into half moons. Same with the eggplant - optional to peel. Then slice the cherry tomatoes in half. Add all veggies to a large bowl.

Drizzle with olive oil, salt & pepper to taste, garlic, parm cheese and sprinkle half of the fresh herbs.

Transfer to baking dish and bake for about 30 minutes. If you want them a bit more tender you can cover with tinfoil and bake 10 minutes more so not to burn.

After baked through, sprinkle with more fresh parm cheese and top with the remaining fresh herbs.

Serve warm and enjoy with a side of lean protein or on its own!