Italian Sides Dishes Recipes - Roasted Vegetables Parmigiana

Ingredients

• 2 medium zucchini, cut into 1-inch chunks

• 1 medium yellow summer squash, cut into 1-inch chunks

• 1 medium red or green sweet pepper, cut into 1-inch pieces

• 8 ounces fresh mushrooms  (stems removed, if desired)

• 2 tablespoons olive oil

• 1/2 teaspoon dried rosemary, crushed

• 1/4 teaspoon salt

• 1/4 teaspoon cracked black pepper

• 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained

• 1 14 1/2-ounce can Italian-style stewed tomatoes, un-drained

• 1/3 cup shredded mozzarella cheese

• 1/3 cup finely shredded Parmesan cheese

 

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Method:

1. Preheat oven to 450°F. In a large roasting pan combine zucchini, summer squash, sweet pepper, and mushrooms.

2. Drizzle the vegetable mixture with olive oil; sprinkle with rosemary, salt, and pepper. Toss lightly to coat.

3. Roast for 12 minutes. Remove from oven. Gently stir in garbanzo beans and un-drained tomatoes. Roast about 5 minutes more or just until vegetables are tender.

4. Transfer vegetable mixture to a serving dish; sprinkle with mozzarella cheese and Parmesan cheese.