Herb-Roasted Mediterranean Vegetables - cooking recipe

Ingredients

8 cups vegetables, cut in pieces (such as cubed eggplant, zucchini and onion, baby potatoes, halved carrots, cut up peppers, parsnips,)
1/4 cup extra virgin olive oil
2 garlic cloves, minced
2 teaspoons dried rosemary leaves
1 teaspoon salt
1 tablespoon sugar
1/2 cup shredded parmesan cheese (more is better!)

Preparation

Toss vegetables with oil, garlic, rosemary, salt and sugar. Place in 13x9x2 inch baking pan. Add a little water (about 1/4 cup).
Bake at 375 degrees F for 20 minutes. Stir and cover with aluminum foil. Bake another 20 minutes or until tender. Drain of any extra liquid before storing.
Sprinkle with cheese.