1 lb fresh green beans, trimmed and cut into 2 inch pieces
4 c fresh broccoli florets
10 small fresh mushrooms, halved
8 fresh Brussels sprouts, halved
2 medium carrots, cut into 1/4 inch slices
1 medium onion, haled and sliced
3 to 5 garlic cloves, thinly sliced
4 tbsp olive oil, divided
1/2 c grated Parmesan cheese
3 tbsp julienned fresh basil leaves, optional
2 tbsp minced fresh parsley
1 tbsp grated lemon peel
2 tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper
1. Preheat oven to 425º. Place first seven ingredients in a large bowl, toss with 2 tbsp olive oil. Divide between two 15x10x1 in. pans coated with cooking spray.
2. Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil, toss with vegetables.
Sauce can be used with any combination of vegetables.
Substituting asparagus for green beans works well also.