Layered Roasted Vegetables With Parmesan

large (or 3-4 small) red potatoes, washed and cut into ¼ inch slices

small rutabaga, halved and then halved again, cut into ⅛ inch slices

large beefsteak tomatoes, cut into ¼ inch slice

medium onion, cut into ¼ inch slices

medium-large zucchini, cut into ¼ inch slices

olive oil divided

large cloves garlic, minced

salt

pepper

dried basil

dried oregano

shredded Parmigiano Reggiano cheese