Friday, October 22, 2010

Garlic Roasted Vegetables

From Tiffany Howard

Garlic Roasted Vegetables
2 medium zucchini sliced
1 medium onion, sliced
5 new red potatoes, chunked
1 red pepper, diced
12 cherry tomatoes, halved
5 cloves garlic, diced
1 tsp. oregano
1 tsp. basil
¼ cup olive oil
salt and pepper to taste
grated Parmesan

Arrange veggies in oiled 9x13” dish, drizzle with oil, sprinkle herbs, garlic, salt, pepper, cheese over veggies.  Bake at 375* for one half hour covered, and one half hour uncovered.

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