Italian Roasted Vegetables with Optional Parmigiano Cheese

$0.00 Cooking Fee
Serving Size: 5 ounces
Recipe adapted from:
Syd Bailey
These vegetables are roasted in a hot oven for lots of extra flavor! Note: This recipe requires 2 sheet pans for 6 or more servings.
  • Food Prep
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Line a baking sheet with parchment paper. Preheat oven to 500°F or set for broil.
  • Put olive oil, red wine vinegar, honey, garlic, fresh herbs, salt and chili flakes into large mixing bowl.
  • Cut the cauliflower into medium florets. Halve the mushrooms. Slice the pepper and zucchini into long strands. Julienne the fennel. Slice the onion. Add the vegetables to the large bowl with the marinade, mix.
  • Spread vegetables evenly on baking sheet
  • Bake in oven for 7 minutes and check for tenderness with fork. Add additional 3 minutes if necessary until vegetables are tender but still have a little firmness.

Cook Times

Active Prep20
Hands-On Cook0
Hands-Off Cook10
Total Time30 minutes
Recipe Serving Size10




  • 1 head cauliflower medium, cut into florets
  • 1 1/2 cup cremini mushroom halved
  • 1 bulb fennel large, julienned
  • 2 each red bell pepper large, thickly sliced
  • 2 each zucchini large, cut into sticks
  • 5 each Roma tomato medium
  • 1 each red onion large, sliced into wedges


  • 6 tablespoon extra virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1 tablespoon honey sub maple syrup for vegan
  • 3 clove garlic sliced thinly
  • 2 tablespoon fresh rosemary chopped
  • 1/4 cup Italian parsley chopped
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon crushed red pepper


  • 1/2 cup parmigiano reggiano finely shredded (leave out for vegan)

Cooking Tools Required

Baking sheet, Mixing bowls
Reheating/Serving Instructions
Reheat in high oven (425) for 5 minutes


Calories: 159kcal | Carbohydrates: 14g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 237mg | Potassium: 665mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1639IU | Vitamin C: 92mg | Calcium: 112mg | Iron: 1mg

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