Print Recipe
 Herb Roasted Vegetables
One Week Plan: Herb Roasted Vegetables
Servings
Ingredients
  • 6 small plum tomatoes quartered
  • 3 medium zucchini cut on the diagonal into 1/4-inch slices
  • 3 yellow squash cut on the diagonal into 1/4-inch slices
  • 2 each red yellow and green peppers, julienned
  • 1-1/2 cups Silver Palate Julee’s Caesar Salad Splash or other salad dressing
  • 4 tablespoons fresh rosemary leaves chopped, or 1-1/2 teaspoons dried rosemary
  • 4 tablespoons fresh thyme leaves or 1-1/2 teaspoons dried thyme
  • 3 cloves garlic minced
  • Salt and freshly ground black pepper
  • 6-8 tablespoons grated parmesan cheese
Servings
Ingredients
  • 6 small plum tomatoes quartered
  • 3 medium zucchini cut on the diagonal into 1/4-inch slices
  • 3 yellow squash cut on the diagonal into 1/4-inch slices
  • 2 each red yellow and green peppers, julienned
  • 1-1/2 cups Silver Palate Julee’s Caesar Salad Splash or other salad dressing
  • 4 tablespoons fresh rosemary leaves chopped, or 1-1/2 teaspoons dried rosemary
  • 4 tablespoons fresh thyme leaves or 1-1/2 teaspoons dried thyme
  • 3 cloves garlic minced
  • Salt and freshly ground black pepper
  • 6-8 tablespoons grated parmesan cheese
One Week Plan: Herb Roasted Vegetables
Instructions
  1. Preheat oven to 350° F. Toss vegetables with Silver Palate Julee’s Caesar Salad Splash (or other salad dressing). Add herbs, garlic, and salt and pepper and toss again. Bake in a large flat dish for 15 minutes. Toss and sprinkle on Parmesan cheese. Bake for 15 minutes more. Drain any liquid from vegetables and serve either hot or at room temperature.