Farmers Market Parmesan Herb Roasted Veggies
I’m so happy this time of year. There’s something so beautiful about fresh from the garden veggies and herbs. Throughout this past winter and spring we’ve been enjoying Parmesan Herb Roasted Potatoes. Why not show our baby squash and spring onions the same kind of love?!
To prepare, simply toss the sliced veggies in olive oil, shredded parmesan cheese, an assortment of fresh herbs, garlic cloves, salt & pepper. Lay them in a single layer on a large rimmed baking sheet and bake them at 375 degrees for about 35 – 40 minutes, until they are tender and beginning to brown. Farmers Market Parmesan Herb Roasted Veggies make a wonderful side dish or vegetarian lunch. And leftovers are so happy when added to Farmers Market Minestrone Soup.
Here’s a variation of this same recipe using different squash and plum tomatoes. Equally as delicious. The possibilities are quite exciting.
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