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 DI GIORNO Shredded Parmesan Cheese
Description
Herb-Roasted Mediterranean Vegetables Recipe
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