Serves: 6
Total Calories: 254

2 beets peeled
1 small eggplant unpeeled
2 new red potatoes unpeeled
1 yam peeled
1 green bell pepper cut in half and flattened with the palm of your hand
6 baby carrots
1 onion
6 firm tomatoes such as Roma or plum
4-6 tablespoons olive oil
2 cloves garlic minced
salt and cracked pepper to taste
2 teaspoons dried oregano
2 teaspoons dried basil
1/4 cup grated Parmesan cheese

1. Scrub all vegetables and cut into bite-sized pieces.

2. Place the olive oil and garlic in a large bowl, and stir to mix. Add the vegetables, and toss to coat.

3. Arrange the vegetables in a single layer on a shallow baking pan, and lightly sprinkle with salt and cracked pepper to taste. Place in a preheated 400°F oven and roast, stirring occasionally, for 35 to 45 minutes, or until tender.

4. Sprinkle the roasted vegetables with the oregano, basil, and cheese, and either serve immediately or chill for later use.

Nutritional Facts:

Serves: 6
Total Calories: 254
Calories from Fat: 95

More Recipes from the The Sophisticated...Olive Cookbook:
Ready-When-You-Are Roasted Garlic
Roasted Mixed Vegetables
Roasted Peppers in Marinade
Roasted Portabella Mushrooms
Olive Oil-Roasted Potatoes
Oven-Roasted Dirty Potatoes
Baby Lima Beans with Garlic and Tarragon
Roasted Green Beans