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A hot oven and a sprinkling of herbs give autumn vegetables sweet roasted flavor. Serve with roast chicken or pork. Photo credit: Joanne Bruno from Eats Well with Others.
1 1/2 teaspoons McCormick® Garlic Powder
1 teaspoon McCormick® Basil Leaves
1/2 teaspoon McCormick® Oregano Leaves
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
2 medium red bell peppers, cut into chunks
2 medium zucchini, cut into chunks
2 cups Brussels sprouts, trimmed and halved
1 medium red onion, cut into thin wedges
1 cup cauliflower florets
1 cup mushrooms, halved
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
Preheat oven to 450°F. Mix seasonings in small bowl. Toss vegetables and oil in large bowl. Sprinkle with seasoning mixture; toss to coat well.
Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
Roast 45 minutes or until vegetables are tender. Sprinkle with Parmesan cheese.
(Amount per serving)