Quick roasted vegetables make for a fresh and colorful weeknight dinner side dish. Experiment with different veggies, herbs and seasonings to make it your own.
From the Kitchen of Kimme Hargrove
2 cloves garlic
2 tablespoons olive oil
1 teaspoon fresh thyme, chopped
1 teaspoon Italian seasoning
Salt and pepper, to taste
1 zucchini, sliced
1 yellow squash, sliced
1 bell pepper (any color), sliced
Grape tomatoes, halved
Shredded Parmesan cheese
Preheat oven to 400°F.
In a large bowl, combine garlic, olive oil, herbs and seasonings. Toss in the chopped veggies and let sit for 5 minutes.
Spread the marinated veggies on a baking sheet, and sprinkle Parmesan cheese on top.
Bake 20-25 minutes, until veggies are tender.