Recipe: Easy Roasted Summer Vegetables

Ingredients

• 1/4 cup olive oil
• 1/4 cup finely grated Parmesan cheese, plus more for serving
• 3 cloves garlic, minced
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound baby Yukon Gold potatoes, halved
• 1 medium zucchini (about 8 ounces), diced
• 1 small yellow summer squash (about 5 ounces), diced
• 1 1/2 cups cherry tomatoes (about 8 ounces), halved if large
• 1 cup fresh corn kernels (from 1 to 2 ears)

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