Roasted Parmesan and Herb Veggies
Use any combination of vegetables with this savory roasting method.
Ingredients
- 4 Japanese eggplants
- 3 large carrots
- 1 large red onion
- 1½ tbsp olive oil
- 1 tsp dried rosemary
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp grated Parmesan chesee
Instructions
- Preheat the oven to 400°.
- Cut all of the vegetables into bite sized pieces, leaving the skin on and place in a large mixing bowl. *You can peel the skin off the carrots if you prefer.
- Season the vegetables with rosemary, oregano, salt and pepper. Then toss everything with olive oil.
- Transfer the vegetables to a large baking sheet and roast for 20 minutes, tossing one time halfway through.
- Sprinkle the vegetables with parmesan cheese and continue to roast for 5 more minutes or until done.
Notes
You can use this recipe with any combination of vegetables you like. Heartier vegetables may take longer to cook so adjust the time as needed.