1 - 15 ounce can garbanzo beans, drained and rinsed
1 - 14.5 ounce can diced tomatoes with garlic and Italian herbs, drained
1/2 cup shredded Parmesan cheese
Instructions
In a large roasting pan combine zucchini, onion, bell pepper,
mushrooms and carrots. Drizzle with olive oil; toss to coat. Spread
vegetables evenly in roasting pan. Sprinkle with salt.
Roast zucchini mixture in a 500 degree oven for 12 minutes.
Remove from oven; stir in beans and drained tomatoes. Reduce
heat to 375 degrees. Roast, uncovered, about 10 more minutes or
until heated through. To serve, sprinkle with freshly grated
Parmesan cheese.
Serving
Suggestions
6 servings. Per Serving- 160Calories; 6g Fat
Originally Submitted
7/19/2009
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