Herb-Roasted Mediterranean Vegetables

(3 votes)

8 cups assorted vegetable pieces (such as cubed eggplant zucchini and onion, halved carrots and coarsely chopped peppers)
1/4 cup extra virgin olive oil
2 cloves garlic, minced
2 teaspoons dried rosemary leaves
1 teaspoon salt
1/2 cup shredded parmesan cheese

TOSS vegetables with oil, garlic, rosemary and salt. Place in 15x10x1-inch baking pan. BAKE at 375°F for 40 minutes or until vegetables are tender, stirring occasionally. SPRINKLE with cheese.


I tried this recipe and LOVED it. I have taken it to my church and prepared it for friends in my home. It is delicious.
Kimberly, Fayetteville, GA

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