Prepare the Vegetables:

• • Preheat your oven to 400°F (200°C).
  • Place the zucchini slices and halved cherry tomatoes on a baking sheet.
  • Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and dried oregano.
  • Toss to coat the vegetables evenly.
  • Spread the zucchini slices and tomatoes in a single layer on the baking sheet.

Roast the Vegetables:

• • Roast in the preheated oven for 20-25 minutes, or until the zucchini is tender and slightly golden brown and the tomatoes are soft and blistered.

Prepare the Honey Ricotta Cheese:

• • In a medium bowl, combine the ricotta cheese, honey, lemon juice (or substitute), and a pinch of salt.
  • Mix until well combined and smooth. Set aside.

Prepare the Parsley Topping:

• • In a small bowl, combine the chopped parsley, olive oil, salt, and black pepper.
  • Toss gently to coat the parsley with the olive oil and seasoning.

Assemble the Dish:

• • Arrange the roasted zucchini and tomatoes on a serving platter.
  • Spoon the honey ricotta cheese mixture over the roasted vegetables.
  • Sprinkle the basil topping over the dish.

Serve:

• • Serve immediately as a side dish or a light main course.
  • Enjoy!