Salads & sides

Herb-Roasted Mediterranean Vegetables

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Herb-Roasted Mediterranean Vegetables recipe

photo by:

kraft

Yummy- And I used baby carrots right out the bag and it worked great!

posted by

angeltyork

on 12/9/2010

time

prep:

15 min

total:

55 min

servings

total:

8 servings

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what you need

cups assorted cut-up vegetables (cubed eggplant and zucchini; halved carrots; onion and bell pepper wedges)

1/4

cup olive oil

cloves garlic, minced

tsp. dried rosemary leaves

tsp. salt

1/2

cup DI GIORNO Shredded Parmesan Cheese

Make It

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.

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erickasymonette

posted:3/5/2012

Very tasty! Nice change from the usual veggies I make. Didn't have rosemary so I had to improvise but it was still great!

angeltyork

posted:12/9/2010

Yummy- And I used baby carrots right out the bag and it worked great!

betterfli99

posted:11/27/2009

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.

a cook

posted:1/21/2009

The roasted vegetables are so yummy and easy to prepare. I use what veggies are available.

kerrierobinson

posted:1/11/2009

I made this for dinner tongight at it was delicious! My husband and I both really enjoyed it and I will definitely make it again! I added a few roma tomatoes to the recipe.

moverberg

posted:1/5/2009

This was very good. Received lots of compliments even though I overcooked the veggies. Will be more careful next time. It does have very strong flavor, so I would recommend serving it with something less flavorful (nothing with a heavy gravy, for example).

kookyspooky

posted:10/11/2008

Adults and kids, and their friends, all loved this dish. Easy and fun to prepare and very tasty.

a cook

posted:9/28/2008

Rosemary overpowered the entire dish.

Chefpeth1

posted:8/2/2008

I made this as a side for dinner and everyone except one of my kids loved it. I used basil instead of the rosemary. I also only cooked it 15 minutes in the oven so it was tender instead of crispy.

oklahomapoet

posted:5/25/2008

This didn't have much flavor at all. My family didn't eat more than one bite each.