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|
|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.