A colorful and healthy roasted vegetable dish featuring broccoli, cauliflower, carrots, bell peppers, and zucchini. Perfect as a side dish or a light vegetarian meal.

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2 carrots, peeled and sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp Italian seasoning
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• 1 tsp salt (or to taste)
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice (optional)
• 2 tbsp grated Parmesan cheese (optional)

Instructions

1. Preheat your oven to 425°F (220°C).
2. Wash and thoroughly dry all vegetables.
3. Cut vegetables into evenly sized pieces for even roasting.
4. In a large bowl, combine olive oil, garlic, Italian seasoning, paprika, garlic powder, onion powder, salt, and black pepper.
5. Add the vegetables and toss until well coated.
6. Spread the vegetables in a single layer on a parchment-lined baking tray.
7. Roast for 25–30 minutes, turning halfway through, until tender and lightly browned.
8. Remove from the oven and drizzle with lemon juice if desired.
9. Sprinkle with fresh parsley and Parmesan cheese before serving.

Prep Time

• Prep: 15 minutes
• Cook: 30 minutes
• Total: 45 minutes

Servings

• 4–6 servings

Nutrition (Approx. Per Serving)

• Calories: 140
• Carbohydrates: 14g
• Protein: 4g
• Fat: 8g
• Saturated Fat: 1.5g
• Fiber: 5g
• Sugar: 6g
• Sodium: 320mg

Nut Information

• Naturally peanut-free
• Naturally tree nut-free
• Always check packaged seasonings and Parmesan cheese labels if preparing for someone with severe nut allergies, as cross-contamination is possible during manufacturing.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat in the oven at 375°F (190°C) for 8–10 minutes or in an air fryer for 4–5 minutes to restore crispness.
• Freezing is possible for up to 2 months, though the vegetables may become softer after thawing.

Tips

• Roast vegetables in a single layer to ensure caramelization.
• Avoid overcrowding the baking tray.
• Add mushrooms, Brussels sprouts, asparagus, or sweet potatoes for more variety.
• Garnish with toasted pumpkin seeds or sunflower seeds for extra crunch (optional).

Q&A

Q: Can I use frozen vegetables?
A: Yes, but thaw and pat them dry before roasting to reduce excess moisture.

Q: How do I keep the vegetables crispy?
A: Roast at high heat (425°F/220°C) and avoid overcrowding the pan.

Q: Can I make this recipe vegan?
A: Yes. Simply omit the Parmesan cheese or use a vegan alternative.

Q: What main dishes pair well with this?
A: It pairs wonderfully with grilled chicken, baked salmon, steak, tofu, quinoa, or brown rice.

Q: Can I prepare the vegetables in advance?
A: Yes. Chop the vegetables up to a day ahead and store them in the refrigerator. Season just before roasting for the best texture.