Recipe - Herb Roasted Mediterranean Vegetables

8 cup Assorted vegetables pieces;
(such as eggplant,
zucchini, onions, carrots
and peppers)
One fourth cup Extra virgin olive oil
2 Cloves garlic; minced
2 teaspoon Dried rosemary leaves
1 teaspoon Salt
One half cup Shredded Parmesan cheese; (2
oz.)

Toss vegetables with oil, garlic, rosemary and salt. Place in 15x10x1"
baking pan. Bake at 375 F. for 40 minutes or until vegetables are tender,
stirring occasionally. Sprinkle with cheese. Makes 68 servings. Prep Time:
15 minutes, Bake Time: 40 minutes. MC formatting by bobbi744@sojourn.com

Suggested Wine: Syrah or Chardonnay

Recipe by: Colavita/Di Giorno advertisement brochure

Posted to MCRecipe Digest by Roberta Banghart bobbi744@acd.net on May
13, 1998