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my oven roasted garlic/parmesan vegetables

(1 rating)
Recipe by
Norma DeRemer
York, PA

Had these in my frig and felt good enough to try something new. We loved the flavors that came out of the dish. Small red potatoes would go well in this dish also.

(1 rating)
yield 2 - 4
prep time 10 Min
cook time 1 Hr 15 Min

Ingredients For my oven roasted garlic/parmesan vegetables

  • 1 md
    zucchinni, sliced
  • 1 md
    yellow squash, sliced
  • 6 sm
    fingerling potatoes, whole
  • 1 md
    red onion, quartered
  • 1 lg
    green pepper, quarted in chucks
  • 2 - 3 sm
    carrots, sliced
  • 1/4 c
    olive oil, extra virgin
  • 1/2 tsp
    parsley flakes
  • 1 tsp
    garlic and herb seasoning
  • 1 tsp
    fat free grated parmaesan cheese
  • salt and pepper to taste

How To Make my oven roasted garlic/parmesan vegetables

  • 1
    Pree-heat your oven to 400 degrees.
  • 2
    Quarter the greem pepper, zucchine, squash, carrots and red onion, lengh wise.
  • 3
    Line a baking pan with non-stick foil and set aside.
  • 4
    Place veg's in large bowl and mix all other ingredients and pour over vegi's and toss to completely cover. Salt and pepper to taste.
  • 5
    Place in oven and roast for one hour or more depending on your oven. Check for tenderness.
  • 6
    Place on plate and sprinkle with extra parmasan cheese. Serve with your favorite meat, chicken or fish.

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