cup
fresh broccoli florets and stalks cut into 3/4-inch pieces
1
small red bell pepper, cut into 1-inch strips
2
medium red potatoes cut into 1-inch pieces (8 oz.)
1
tbsp.
olive oil
2
cloves garlic, minced
1
tsp.
basil leaves
1/4
tsp.
pepper
2
tsp.
grated Parmesan cheese
Directions
Preheat oven to 375°F.
Combine vegetables and 3 tablespoons water in large bowl; toss to coat. Add remaining ingredients except Parmesan cheese; toss to mix.
Spread vegetable mixture in 15x10-inch jelly-roll pan sprayed with nonstick cooking spray. Roast vegetables 35 to 40 minutes or until just tender, stirring once or twice. Sprinkle with Parmesan; mix lightly.
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