Herb-Roasted Mediterranean Vegetables

By deanarrca

Ingredients

• 8 cups assorted cut-up vegetables (cubed eggplant and zucchini; halved carrots; onion and bell pepper wedges)
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 2 tsp. dried rosemary leaves
• 1 tsp. salt
• 1/2 cup DI GIORNO Shredded Parmesan Cheese

Details

Servings 8
Adapted from KraftRecipes.com

Preparation

Step 1

PREHEAT oven to 375°F. Toss vegetables with oil, garlic, rosemary and salt. Place in 15x10x1-inch baking pan.

BAKE 40 minutes or until vegetables are crisp-tender, stirring occasionally.

SPRINKLE with cheese.

kraft kitchens tips

GREAT SUBSTITUTE
Substitute dried basil leaves for the dried rosemary leaves.