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Parmesan Crusted Roasted Vegetables

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  • 6 cups assorted fresh vegetables, sliced 1/4-inch thick (zucchini, tomatoes, yellow squash, carrots and/or mushroom caps)
  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 2 Tbsp. Italian seasoned dry bread crumbs

Nutritional information

 

Amount per serving

  • 1 Preheat oven to 425°.
  • 2 Spray baking sheet with no-stick cooking spray, then arrange vegetables in a single layer.
  • 3 Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in small bowl. Evenly spread mayonnaise mixture over vegetables, then sprinkle with bread crumbs.
  • 4 Bake 15 minutes or until vegetables are tender and golden brown.