Roasted Zucchini and Squash - Pennie A. Nichols

Ingredients

• 4-6 zucchini and squash, sliced in medallions, 1/4 inch thick
• 1 onion, sliced in thin rings
• 1/4 c. bell pepper, sliced in thin slivers
• 1/4 c. tomato, chopped
• 1/4 c. olive oil
• 2 cloves garlic, finely chopped
• 1 tbsp dried herbs and spices (oregano and/or thyme with chili powder works well)
• 1-2 c. cubed bread
• 1/4 c. Asiago cheese, grated