Tomato eggplant zucchini bake with garlic and parmesan
3 medium zucchini (about 1 1/2 pounds) 1 small/medium eggplant (about 3/4 pound) 1 pint cherry or grape tomatoes 1 tablespoon extra-virgin olive oil 4 large cloves garlic, minced 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 2/3 cup … Continued