Scale

2 cups broccoli florets

2 cups cauliflower florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced into rounds

1 cup baby carrots, halved

1 small red onion, sliced

3 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon Italian seasoning

½ teaspoon red pepper flakes (optional)

½ cup grated Parmesan cheese

2 tablespoons fresh parsley, chopped (for garnish)

Prepare the Vegetables:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, combine broccoli, cauliflower, bell peppers, zucchini, carrots, and red onion.

Season the Vegetables:

Drizzle olive oil over the vegetables and toss to coat evenly.

Add minced garlic, salt, black pepper, Italian seasoning, and red pepper flakes (if using). Toss again to distribute the seasonings.

Roast the Vegetables:

Spread the vegetables in a single layer on the prepared baking sheet.

Roast for 20-25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.

Add Parmesan and Serve:

Remove from the oven and immediately sprinkle with grated Parmesan cheese. Toss gently to let the cheese melt slightly.

Garnish with fresh parsley and serve warm.