Herb-Roasted Mediterranean Vegetables

This is one of our favorites this winter. One thing I found I didn't really like was the rosemary leaves. To me they are like sticks. So I prefer ground rosemary, but you may like it whole. 

16 cups assorted vegetables pieces such as;                       

             cubed eggplant, zucchini, onion, 

             carrots, peppers, sweet potatoes,

             butternut squash, and potatoes.

1/2 cup Extra Virgin olive oil

4 cloves of Garlic

4 tsp. ground Rosemary leaves (or whole)

2 tsp. Salt

2 tsp. Tarragon

2 tsp. Marjoram
2 tsp. Pepper
1 tsp. Garlic salt
1 cup Shredded Parmesan Cheese

TOSS vegetables with oil, salt, pepper, and herbs

Place in two 15x10x1-inch pans.

BAKE at 350 degrees for 40 minutes or until vegetables are tender, 

stirring once or twice during cooking.

SPRINKLE with cheese. 

Makes 8-12 servings