Ingredients: 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 (2 oz.) DI GIORNO Shredded Parmesan Cheese Total time: 45 min Directions:1. Toss vegetables with oil, garlic, rosemary and salt. Place in 15x10x1-inch baking pan. 2. Bake at 375?F for 40 minutes or until vegetables are tender, stirring occassionally. 3. Sprinkle with cheese. |