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National Exports Excellence Award
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Herb-Roasted Mediterranean Vegetables
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Ingredients
8 cups assorted vegetable pieces (such as cubed eggplant zucchini and onion, halved carrots and coarsely chopped peppers)
1/4 cup extra virgin olive oil
2 cloves garlic, minced
2 teaspoons dried rosemary leaves
1 teaspoon salt
1/2 cup shredded parmesan cheese
TOSS vegetables with oil, garlic, rosemary and salt. Place in 15x10x1-inch baking pan. BAKE at
375°F for 40 minutes or until vegetables are tender, stirring occasionally. SPRINKLE with cheese.
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