Herb Roasted Vegetables
Serves 8
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
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 or couple of sprigs of the fresh one
3 cloves garlic, minced
Salt and freshly ground black pepper
6-8 tablespoons grated Parmesan cheese
Directions:
Preheat oven to 350° F. Toss vegetables with Silver Palate Julee’s Caesar Salad Splash. 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.