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Oven Roasted Vegetables with Parmesan

A quick and healthy side dish, featuring a colorful mix of roasted vegetables enhanced with olive oil, Dijon mustard, and sprinkled with Parmesan for a savory finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Vegetarian
Calories: 160
Ingredients Method Notes

Ingredients
  

Vegetables
  • 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 medium red onion, cut into wedges
  • 2 cups broccoli florets
Additional Ingredients
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • to taste Salt and pepper
  • 1/4 cup grated Parmesan cheese (optional) Add at the end for a savory crust.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. In a large bowl, combine the bell pepper, zucchini, sweet potato, red onion, and broccoli, ensuring all are evenly mixed.
  3. Drizzle with olive oil and Dijon mustard, then sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss until evenly coated.
Roasting
  1. Spread the vegetables in a single layer on the baking sheets without overlapping.
  2. Roast for 20 minutes, then rotate and flip the vegetables using a spatula.
  3. Roast for another 10-15 minutes until golden and tender.
  4. During the last 5 minutes, sprinkle with grated Parmesan.
Serving
  1. Transfer the vegetables to a serving bowl. Serve warm as a side dish or incorporate into salads, sandwiches, or grain bowls.

Notes

Cool roasted vegetables before storing. Keep in an airtight container in the fridge for up to 4 days. Reheat in the oven to maintain crispness. For variations, swap vegetables or add spices.