Colorful seasonal vegetables roasted with garlic, olive oil, and Parmesan for a flavorful, satisfying side.
# The Ingredients You'll Need:
→ Vegetables
01 - 1 medium zucchini, sliced into half-moons
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 yellow bell pepper, cut into 1-inch pieces
04 - 1 small red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
06 - 1 cup broccoli florets
07 - 1 cup cauliflower florets
→ Seasoning & Cheese
08 - 3 tablespoons olive oil
09 - 4 cloves garlic, minced
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/3 cup grated Parmesan cheese
14 - 2 tablespoons chopped fresh parsley (optional, for garnish)
# Step-by-Step Instructions:
01 - Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
02 - In a spacious mixing bowl, combine zucchini, red and yellow bell peppers, red onion, cherry tomatoes, broccoli florets, and cauliflower florets.
03 - Add olive oil, minced garlic, Italian herbs, salt, and pepper. Toss until vegetables are evenly coated.
04 - Spread prepared vegetables in a single layer on the lined baking sheet.
05 - Roast in the oven for 20 minutes, stirring vegetables once halfway through for even cooking.
06 - Remove baking sheet from the oven and sprinkle roasted vegetables evenly with grated Parmesan cheese.
07 - Return baking sheet to the oven and roast for an additional 5 minutes, until cheese is golden and vegetables are tender.
08 - Transfer finished vegetables to a serving platter. Garnish with fresh parsley if desired before serving.
