Herb-Roasted Mediterranean Vegetables

By carol gorman

Ingredients

• need8 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 TipsGreat SubstituteSubstitute dried basil leaves for the dried rosemary leaves.sign in and join the discussionRate recipes, or edit your ratings of others' dishes and more. sign-up back to recipe ratings & comments 1 2 3 4 rating total time 55 min prep 15 min
Yummy- And I used baby carrots right out the bag and it worked great!
posted by angeltyork | on 12/9/2010 rating
Made this as a side dish for thanksgiving dinner. It was so easy to make and it added color to the meal. definitely a keeper for a fast, easy, healthy side dish.
posted by betterfli99 | on 11/27/2009 rating
The roasted vegetables are so yummy and easy to prepare. I use what veggies are available.
posted by a cook | on 1/21/2009 rating
I made this for dinner tongight at it was delicious!