Roasted Green Vegetable Medley

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1 zucchini

1 bunch asparagus, trimmed 

1/2 pound green beans, trimmed 

2 tablespoons olive oil 

1 clove garlic, minced 

1 teaspoon fresh thyme leaves, minced 

1 teaspoon fresh oregano leaves, minced 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

1/2 teaspoon crushed red pepper 

1/2 cup grated Parmesan