Preheat the oven to 425F.

Line the baking sheet with foil and spray it with non-stick spray.

Wash and pat dry the vegetables thoroughly.

Cut the zucchini into quarters, so you get about 4-in. lengths.

Into a small bowl, stir together the dry spices only. Set aside.

To a separate large bowl, add the zucchini, cherry tomatoes, and olive oil.

Use your tongs to mix and coat the vegetables. Make sure they are all well coated with oil.

Add the dry spices to the large bowl. Toss to coat thoroughly.

Use tongs to place your vegetables on the baking sheet, leaving lots of room between them and not stacking.

Sprinkle on shredded parmesan. 

Bake in the hot oven for 15 minutes.

Once the timer is done, take your veggies out of the oven and let them cool for 2 minutes before serving. 

We stacked these into a small Staub baking dish to help conserve their heat for the table, and they look cute too.