Italian Roasted Vegetables with Optional Parmigiano Cheese
Serving Size: 10
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.
Recipe by:
Cook Times
Cooking Tools Required
Baking sheet, Mixing bowlsIngredients
Vegetables
- 1 head cauliflower medium, cut into florets
- 1 1/2 cup cremini mushroom halved
- 1 fennel large, julienned
- 2 red bell pepper large, thickly sliced
- 2 zucchini large, cut into sticks
- 5 Roma tomato medium
- 1 red onion large, sliced into wedges
Marinade
- 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
Optional
- 1/2 cup parmigiano reggiano finely shredded (leave out for vegan)
Instructions
- 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.
Reheating Instructions
Reheat in high oven (425) for 5 minutes
Nutrition
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