Servings and Ingredients
|1 red onion, cut into 1-inch pieces|
|1 head(s) garlic, cloves separated, smashed and peeled|
|3 sweet bell peppers (red, yellow or orange), cored and cut into 1-1/2-inch cubes|
|1 sweet potato, cut into 1-1/2-inch chunks|
|2 medium carrots, peeled and cut into 3/4-inch cubes|
|8 oz. shiitake mushrooms|
|6 tbsp. olive oil, divided|
|¾ tsp. salt|
|¼ tsp. pepper|
|¼ c. dry vermouth or dry white wine|
|3 tbsp. shredded Sartori cheese|
|3 tbsp. mixed fresh herbs, such as rosemary, thyme, sage and parsley|
- Heat oven to 450 degrees. Line a large roasting pan with aluminum foil; spray with non-stick spray.
- In the roasting pan, toss the vegetables with 4 tablespoons olive oil, salt and pepper. Spread in an even layer and sprinkle with the vermouth.
- Roast for 30 minutes. Add Parmesan and herbs, mix well. Continue roasting until vegetables are well browned, about 10 minutes longer.