Description
Transform humble vegetables into a vibrant and flavorful dish through roasting. Perfect as a side or a centerpiece for any meal.
Ingredients
Scale
- 1 large bell pepper, cored and cut into strips
- 2 medium zucchini, sliced into 1/2-inch thick rounds
- 1 medium sweet potato, peeled and cut into 1/2-inch cubes
- 1 red onion, cut into wedges
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a large bowl, combine the bell pepper, zucchini, sweet potato, red onion, and broccoli.
- Drizzle the olive oil and Dijon mustard over the vegetables. Sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss until the vegetables are evenly coated.
- Spread the vegetables in a single layer across the two prepared baking sheets, ensuring they are not overlapping.
- Place the baking sheets in the oven and roast for 20 minutes. After 20 minutes, rotate the pans and flip the vegetables. Continue roasting for another 10-15 minutes, or until the vegetables are golden and tender.
- In the last 5 minutes of roasting, sprinkle the vegetables with grated Parmesan cheese for an extra layer of flavor.
- Transfer the roasted vegetables to a serving bowl and enjoy them as a side dish or mix them into salads, sandwiches, or grain bowls.
Notes
Great for meal prep and can be stored in the refrigerator for 3-4 days. Reheat in the oven for the best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted vegetables, healthy side dish, vegetarian recipe, easy recipe