A delicious medley of roasted garden vegetables seasoned with fresh rosemary and garlic, topped with Parmesan cheese.
40 minutes
A delicious medley of roasted garden vegetables seasoned with fresh rosemary and garlic, topped with Parmesan cheese.
Small Eggplant, cut into 1-inch pieces
0 oz
Small Zucchini, cut into 1-inch pieces
0 oz
Large Red Bell Pepper, cut into 1-inch pieces
0 oz
Medium Tomatoes, cut into 1-inch pieces
0 oz
Button Mushrooms, quartered
0 oz
Marinated Artichoke Hearts, drained and quartered
0 oz
cups
Garlic, minced
cloves
Fresh Rosemary, chopped
teaspoons
teaspoons
teaspoons
Parmesan Cheese, grated
cups
1. Preheat Oven
Preheat your oven to 400°F.
2. Prepare Vegetables
Gather all your cut vegetables—eggplant, zucchini, red bell pepper, tomatoes, mushrooms, and artichoke hearts—and place them in a large bowl.
3. Season Vegetables
Drizzle the avocado oil over the vegetables and add the minced garlic, chopped rosemary, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
4. Roast Vegetables
Spread the seasoned vegetables out on a large rimmed baking sheet. Make sure they're in a single layer. Place the baking sheet in the preheated oven and roast for 20 to 25 minutes until the vegetables are soft and have a nice golden color.
5. Finish and Serve
Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese over the top. If needed, season with a bit more salt and pepper to taste.
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