Description
This Oven Roasted Vegetables recipe features a colorful medley of bell pepper, zucchini, sweet potato, red onion, and broccoli, tossed in olive oil, Dijon mustard, and Italian seasoning, then roasted to tender perfection. Finished with a sprinkle of Parmesan cheese, these vegetables make a delicious and versatile side dish or hearty addition to salads and grain bowls.
Ingredients
Scale
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 red onion, cut into wedges
- 2 cups broccoli florets
Seasoning & Dressing
- 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 the Oven: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare the Vegetables: In a large bowl, combine the bell pepper strips, zucchini rounds, sweet potato cubes, red onion wedges, and broccoli florets, ensuring all are evenly mixed.
- Add Seasoning and Oil: Drizzle olive oil and Dijon mustard over the vegetables. Sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss thoroughly until every piece is evenly coated with the mixture.
- Arrange for Roasting: Spread the vegetables in a single layer on the two prepared baking sheets, making sure they are not overlapping to allow even roasting and caramelization.
- First Roast: Place the baking sheets in the oven and roast for 20 minutes. This initial roasting softens the vegetables and begins browning.
- Flip and Continue Roasting: After 20 minutes, rotate the pans for even heat distribution. Flip the vegetables with a spatula to expose all sides, then roast for another 10-15 minutes until they become golden and tender.
- Add Parmesan Cheese: During the last 5 minutes of roasting, sprinkle the grated Parmesan cheese evenly over the vegetables to melt slightly and add a savory crust.
- Serve: Once roasted to desired tenderness and golden color, transfer the vegetables to a serving bowl. Serve warm as a delicious side dish or incorporate into salads, sandwiches, or grain bowls for extra flavor and texture.
Notes
- For a vegan version, omit the Parmesan cheese or substitute with vegan cheese.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Adjust seasoning based on preference; adding fresh herbs like rosemary or thyme can elevate the flavor.
- Cut vegetables to uniform sizes for even roasting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
