Roasting veggies is a great way to draw out their sweet sides—and oh, how sweet this side is! Parmesan and Italian dressing take this dish over the top.
What You Need
Original recipe yields 8 servings
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 POLLY-O Shredded Parmesan Cheese
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Let's 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.
Substitute dried basil leaves for the dried rosemary leaves.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.