1 medium onion, peeled, cut into 1/2-inch-thick wedges
1 large green bell peppers or 1 large yellow bell pepper, cut into 8 strips
1/3 cup zesty reduced-fat Italian salad dressing
1/3 cup grated parmesan cheese, divided
Steps:
Preheat oven to 450°F.
Line 15x10x1-inch baking pan with foil; spray with cooking spray. Set aside.
Toss vegetables with dressing and 1/4 cup of the cheese; spread into prepared pan.
Bake 28 to 30 minute or until vegetables are tender, stirring after 15 minute.
Sprinkle with remaining cheese.
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Use a flavored oil. If you usually use olive oil to roast vegetables, give a flavored oil (like garlic), nut, or even coconut oil a try instead. These oils can add an extra layer of flavor, and with some of them, like roasted sesame oil, you can just drizzle a little on the roasted vegetables right before serving to preserve some of the unique flavor.
Toss with citrus. Citrus is the secret weapon that perks up all the toasty flavors of roasted vegetables with bright flavor. Use the zest and juice of limes, lemons, or oranges; remember that citrus flavors are at their most potent when not cooked, so if you really want to taste the citrus, put it on the finished roasted vegetables rather than in the beginning.
Add some cheese. Cheese pretty much makes everything better, and that includes roasted vegetables. Toss your almost finished roasted vegetables with finely grated Parmesan, then stick them under the broiler for a minute to melt the cheese.
Raid the spice cabinet. Roasted vegetables are such a blank slate, which means you can and should be using those odds and ends from your spice cabinet on them.
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