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 Herb Roasted Vegetables
Print Recipe
 Herb Roasted Vegetables
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.
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

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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.
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.