Sautéed Zucchini, Eggplant And Cherry Tomatoes - cooking recipe

Ingredients

8 oz zucchini, sliced into 1/4 inch-thick rounds
8 oz Italian or Asian eggplant, sliced into 1/4 inch-thick rounds
6 oz yellow squash, sliced into 1/4 inch-thick rounds
3 None cherry tomatoes, halved
1 1/2 tbsp chopped shallot
1 tsp fresh chopped thyme leaves
3 tbsp grated Parmesan cheese

Preparation

Preheat oven to 400\u00b0F. Line a baking tray with parchment paper or foil. Lightly coat with olive oil.
Toss vegetables with olive oil and season. Transfer to prepared tray and roast for 10 mins. Sprinkle with shallot, thyme and cheese. Roast for another 10 mins. Let cool for 5 mins then transfer to a serving platter. Serve.