Ingredients
Vegetables
- 2 medium bell peppers (cut into 1-inch pieces; red, yellow, or orange recommended)
- 2 medium zucchini (ends trimmed and cut into 1/2-inch pieces)
- 1 small sweet potato (scrubbed and cut into 3/4-inch pieces)
- 1 small red onion (cut into 1-inch cubes)
- 1 small head of broccoli (cut into florets; can substitute cauliflower or 8 ounces trimmed Brussels sprouts)
Seasoning & Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard (or substitute with 1 additional tablespoon olive oil)
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
Optional
- 3 tablespoons grated Parmesan cheese
Instructions
- Preheat Oven: Position racks in the upper and lower thirds of the oven if using two baking sheets, or center rack if using one. Preheat the oven to 400°F (200°C). Generously coat two large rimmed baking sheets with non-stick spray.
- Prepare Vegetables: Place all the cut vegetables into a large bowl or directly toss them on the baking sheets dividing them equally if preferred.
- Season Vegetables: Add extra virgin olive oil and Dijon mustard to the vegetables. Sprinkle Italian seasoning, kosher salt, garlic powder, and black pepper over the mix. Toss thoroughly to coat every piece, ensuring broccoli florets are well coated to prevent burning.
- Arrange on Baking Sheets: Spread the seasoned vegetables evenly in a single layer on the prepared baking sheets, dividing the mixture between the two sheets.
- Roast Vegetables: Place the sheets in the oven and roast at 400°F for 25 to 35 minutes. If available, use convection bake at 375°F for 20 to 25 minutes. Halfway through cooking, toss the vegetables, rotate each pan 180 degrees, and switch their positions between the upper and lower racks to ensure even roasting. Look for browning and crispy edges while vegetables remain tender inside.
- Finish and Serve: Remove from oven and sprinkle the roasted vegetables with grated Parmesan cheese if desired. Serve hot or at room temperature with additional salt and pepper to taste.
Notes
- For a different flavor profile, you can substitute broccoli with cauliflower or Brussels sprouts.
- Using Dijon mustard adds a tangy layer, but it can be replaced with extra olive oil if preferred.
- Ensure vegetables are spread in a single layer to promote even roasting and browning.
- Adjust roasting time depending on your oven’s heat distribution; some vegetables may roast faster than others.
- To keep it vegan, omit the Parmesan cheese or substitute it with a vegan alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
