Roasted Herb Breaded Vegetable Recipe

Thursday, May 7, 2015
When it comes to getting the family to eat vegetables it's like pulling teeth! This is one sure way to get them to eat them. They love this medley with the garlic and herbs and buttery coating, they actually ask for this one over any others now!

 Baked  Herb Roasted Vegetable Recipe

Sliced potatoes
Sliced zucchini
Sliced peppers
Broccoli and cauliflower florets
Julienne style carrots
Green beans or snow peas
Sliced in half plum tomatoes
other suggestions: brussels sprouts, yellow squash, butternut squash cubed, eggplant cubes
2 cloves minced garlic
1/4 cup Reggiano Romano cheese
salt and pepper to taste
sprigs of fresh rosemary
2 or 3 fresh basil leaves chopped
2 tablespoons fresh chopped parsley
3 tablespoons melt butter 
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 cup Italian flavored bread crumbs or more

Note: for dieters spray all vegetables with cooking spray oil and season

In a large bowl put the amount for your family in a bowl around 4 to 5 cups of assorted vegetables. Add the vinegar, oil, butter and seasonings with fresh herbs. Toss to evenly coat.
Spread out on parchment paper and sprinkle with cheese and top generously with bread crumbs.  Bake( roast) at 400 degree hot oven for around 35 to 45 minutes until they start to brown and potatoes are soft when pierced with a fork.

1 comment

  1. I have to try this to get more vegetables in the diet....


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