Garlic Parmesan Roasted Veggies (Print)

Savory vegetables roasted with Parmesan and garlic for a vibrant, healthy side. Easy and gluten-free.

# Components:

→ 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

→ Seasonings & 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)

# Directions:

01 - Set the oven to 425°F and prepare a large baking sheet with parchment paper.
02 - Place zucchini, red and yellow bell peppers, red onion, cherry tomatoes, broccoli florets, and cauliflower florets into a large mixing bowl.
03 - Drizzle vegetables with olive oil and add minced garlic, Italian herbs, salt, and pepper. Toss thoroughly so vegetables are evenly coated.
04 - Spread the seasoned vegetables in a single layer on the parchment-lined baking sheet.
05 - Roast vegetables in the preheated oven for 20 minutes, stirring once halfway through for even browning.
06 - Remove baking sheet from oven and sprinkle grated Parmesan cheese evenly over the roasted vegetables.
07 - Return vegetables to the oven and roast for an additional 5 minutes, until cheese is golden and vegetables are tender.
08 - Sprinkle with chopped fresh parsley before serving if desired.

# Expert Advice:

01 -
  • Quick weeknight friendly with just one baking sheet to clean
  • Naturally gluten free and vegetarian
  • Perfect for using any mix of fresh or leftover vegetables
  • Kids and grownups both dig the cheesy roasted flavor
02 -
  • Rich source of fiber and antioxidants
  • Parmesan forms a crisp topping even with a light sprinkle
  • Any leftover veggies keep beautifully and reheat well
03 -
  • Let the oven preheat fully for the best roasted edges
  • Cut everything close to the same size so all vegetables finish together
  • Be generous with garlic and do not skimp on real Parmesan it makes the dish
  • Line your pan with parchment for easy cleanup and a crisp base

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