Herb-Roasted Mediterranean Vegetables

Ingredients

• 2 tsp rosemary leaves dried
• 2 cloves garlic minced
• 0.3 cup olive oil 
• 0.5 cup polly-o parmesan cheese shredded
• 1 tsp salt 
• 8 cups cut-up vegetables assorted cubed halved ( eggplant and zucchini; carrots; onion and bell pepper wedges)

Equipment

• oven
• baking pan

Directions

1. Preheat oven to 375F. Toss vegetables with oil, garlic, rosemary and salt.
2. Place in 15x10x1-inch baking pan.
3. Bake 40 minutes or until vegetables are crisp-tender, stirring occasionally.
4. Sprinkle with cheese.