Description
This vibrant roasted vegetable dish features a colorful blend of bell peppers, zucchini, sweet potato, red onion, and broccoli, all seasoned with Italian herbs, garlic powder, and Dijon mustard, then roasted to perfection for a healthy and delicious side or main dish.
Ingredients
Scale
Vegetables
- 2 cups Bell Peppers (Any color)
- 2 cups Zucchini (Can substitute with summer squash)
- 1 large Sweet Potato (Or regular potatoes)
- 1 medium Red Onion (Yellow onion can be used)
- 2 cups Broccoli (Or substitute with cauliflower or Brussels sprouts)
Seasoning and Extras
- 3 tablespoons Extra Virgin Olive Oil (Can substitute with avocado oil)
- 1 tablespoon Dijon Mustard (Omit if necessary)
- 1 tablespoon Italian Seasoning (Or herbs of choice)
- 1 teaspoon Kosher Salt (Can use sea salt)
- 1 teaspoon Garlic Powder (Or fresh minced garlic)
- 1/2 teaspoon Ground Black Pepper (Adjust to taste)
- 1/2 cup Grated Parmesan Cheese (Omit for dairy-free or use nutritional yeast)
Instructions
- Preheat Oven: Preheat your oven to 400°F (or 375°F if using a convection oven) to prepare for roasting the vegetables evenly.
- Prepare Baking Sheets: Generously coat two baking sheets with non-stick spray to prevent the vegetables from sticking during roasting.
- Combine Vegetables: Chop all the vegetables into bite-sized pieces and place them in a large bowl.
- Season Vegetables: Drizzle the olive oil and Dijon mustard over the vegetables. Sprinkle the Italian seasoning, kosher salt, garlic powder, and black pepper on top. Toss thoroughly to ensure all pieces are well coated with the seasoning mixture.
- Arrange Vegetables: Spread the seasoned vegetables evenly across the two prepared baking sheets, making sure they are in a single layer for even roasting.
- Roast: Place the baking sheets in the preheated oven and roast the vegetables for 25-35 minutes, tossing them halfway through to encourage even cooking and browning. The vegetables should become golden and tender.
- Add Cheese: Once roasted, sprinkle the grated Parmesan cheese over the vegetables while they are still warm to allow it to melt slightly, enhancing flavor (optional, omit for dairy-free).
Notes
- You can substitute zucchini with summer squash and broccoli with cauliflower or Brussels sprouts depending on availability or preference.
- Dijon mustard adds a subtle tangy flavor but can be omitted if preferred or allergy concerns exist.
- For a dairy-free version, omit the Parmesan cheese or use nutritional yeast as a flavorful alternative.
- Adjust seasoning quantities according to taste and dietary needs.
- To speed up cooking, cut vegetables into uniformly sized pieces to ensure even roasting.
