Roasted Parmesan Coated Vegetable Medley Recipe


I will let you in on a little secret. I have been making these roasted vegetables all kinds of ways as it was part of an experiment to see if I could lose weight, stay full and continue until I reached my goal weight. Well this method made me do the happy dance, it worked! Twenty pounds lost over the course of 2-1/2 months and I still eat healthy vegetables everyday for lunch and alternate different kinds to make it new and interesting.  I really love the energy and increased motivation it gave me. You just have to eat what you like. Vegetables are the way to the success of an easy weight loss with healthy alternatives.
Well I couldn't get all the ingredients in the title so as you can see peppers, tomatoes topping the eggplant are part of this wonderful roasted vegetable dish!

Here are a few suggestions to use after all vegetables are washed and prepared by removing stems and cut up:

Red sliced cabbage (I boiled it first to make sure it was cooked all the way through) 
brussels sprouts fresh or frozen cleaned
green and yellow squash
sliced eggplant
sliced tomatoes
sliced peppers
green beans fresh or frozen
mushrooms
broccoli 
okra
cubed butternut squash
baby carrots whole or sliced
cauliflower (orange or purple is perfect for summer or holiday)
Or use any other vegetables you love!
Cooking spray oil
granulated garlic
minced garlic
parmesan cheese grated
salt, pepper and cayenne to taste
cooking oil spray

Line an extra large cookie sheet with parchment paper.  Place all the vegetables on the cookie sheet (for the eggplant is using, place slices of tomatoes on eggplant then generously sprinkle cheese on top.)  Spray the entire tops with cooking oil.  Sprinkle evenly with spices then cheese on the all the vegetable. Roast in preheated oven of 400 degrees until the vegetables are cooked to your liking. We like ours soft so around 45 minutes.

1 comment:

Pam said...

That's great, Claudia! Congrats on your weight loss, and the recipe sounds perfect for it.