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Salads & sides

Herb-Roasted Mediterranean Vegetables

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
Magazine Acquisition

what you need

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

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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