Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius)

Wash squash and tomatoes well. Slice squash into half-inch (one- and- a- half-centimeter) rings, and remove the seeds. Slice onions and tomatoes into half-inch (one- and- a- half-centimeter) rings. Lay on two baking sheets lined with Gefen Parchment Paper.

In a small bowl, combine olive oil, honey, garlic, and salt. Brush over vegetables and bake for about 40 minutes.

Assemble as vegetable stacks. Serve as is, or with optional salad topper (instructions below).

Place all ingredients into a medium bowl. Combine and let stand at least 10 minutes to allow flavors to meld. Spoon over roasted veggies.