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- 2 cups broccoli florets - 2 cups cauliflower florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 medium zucchini, sliced - 1 cup cherry tomatoes, halved - 4 cloves garlic, minced - 1/3 cup grated Parmesan cheese - 3 tablespoons olive oil - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Required tools: mixing bowl, sheet pan, whisk - Recommended baking equipment: preheat your oven to 425°F (220°C) Gather all your ingredients before you start. Fresh vegetables make this dish vibrant and tasty. Broccoli and cauliflower add crunch. Bell peppers bring sweetness and color. Zucchini provides a soft bite, while cherry tomatoes offer juiciness. Each seasoning adds flavor. Minced garlic gives a lovely aroma. Grated Parmesan adds a savory touch. Olive oil helps everything roast evenly. Dried Italian herbs boost the taste with a mix of oregano, basil, and thyme. Don’t forget salt and pepper to enhance all the flavors. Prepare your tools before cooking. A mixing bowl will help you combine the veggies and seasoning. A sheet pan ensures even roasting. A whisk allows you to mix the garlic and oil well. Preheat the oven for the best results. This will help your veggies cook evenly and become tender. Having everything ready makes cooking smooth and enjoyable. - Start by cutting the vegetables. You need 2 cups of broccoli florets and 2 cups of cauliflower florets. Slice 1 red bell pepper and 1 yellow bell pepper. Cut 1 medium zucchini into slices. Halve 1 cup of cherry tomatoes. This gives you a colorful mix. - Next, prepare the garlic. Mince 4 cloves of garlic. In a small bowl, whisk together the garlic, 3 tablespoons of olive oil, and 1 teaspoon of dried Italian herbs. Add salt and pepper to taste. This mixture will coat your veggies. - In a large mixing bowl, combine all the chopped vegetables. Pour the garlic mixture over the vegetables. Toss everything well. You want to ensure each piece gets coated in that tasty oil and herb mix. This step adds flavor and helps achieve a nice roast. - Spread the coated vegetables evenly on a large sheet pan. Make sure they are in a single layer. This helps them cook evenly. - Bake in your preheated oven at 425°F (220°C) for about 20-25 minutes. Stir the vegetables halfway through baking. This action helps them roast nicely and prevents sticking. - When the veggies are tender and lightly browned, they are ready. Remove them from the oven and let them cool slightly. You can garnish with fresh parsley before serving. To achieve optimal roasting, choose fresh veggies. Cut them into even pieces. This helps them cook at the same rate. Make sure not to crowd the pan. Give each piece space to brown nicely. To prevent sogginess in veggies, dry them well before mixing. Excess water can steam them, making them soft. Toss the veggies with oil and seasoning right before baking. This gives them a nice, crisp finish. For additional spices, consider adding smoked paprika or red pepper flakes. These can give your dish a kick. You can also try cumin or turmeric for a warm flavor. Feel free to get creative and adjust the spices to match your taste. If you're looking for cheese alternatives, nutritional yeast works well for a vegan option. It adds a cheesy flavor without dairy. You can also use feta or goat cheese for a tangy taste. For aesthetic appeal, serve the veggie medley in a wide, shallow bowl. This lets the colors shine. Drizzle with a bit of extra olive oil before serving. A sprinkle of additional Parmesan adds a nice touch. Garnish with fresh herbs like parsley or basil. This not only looks good but adds fresh flavor too. A little lemon zest can brighten the dish even more. {{image_2}} You can switch up your veggies based on what’s fresh. Try using carrots, asparagus, or squash. For winter, root vegetables like sweet potatoes work great. In summer, add fresh corn or eggplant for a twist. Seasonal veggies bring new flavors and colors to your dish. They also help you use what’s available at your local market. To make this dish vegan, skip the Parmesan cheese. You can use nutritional yeast for a cheesy flavor. Olive oil keeps everything plant-based and delicious. For gluten-free options, this recipe already fits the bill. Just ensure your spices and any added sauces are gluten-free as well. For a global flair, mix in spices like cumin or paprika. You can also try adding soy sauce for an Asian twist. Think about pairing the medley with tahini or chimichurri sauce. Each addition can create a whole new dish that excites your taste buds. To store leftovers, let the veggie medley cool first. Place it in an airtight container. This keeps the flavors fresh and the veggies crisp. Use glass or BPA-free plastic containers for best results. When reheating vegetables, use a microwave or an oven. If using a microwave, cover the dish. This keeps moisture in. For the oven, heat at 350°F (175°C) until warmed through. This way, you avoid losing texture and flavor. To freeze the veggie medley, place cooled leftovers in a freezer-safe bag. Remove as much air as possible before sealing. This helps prevent freezer burn. When cooking from frozen, bake at 425°F (220°C) for about 30-35 minutes. Stir halfway through for even cooking. It takes about 35 minutes in total. You need 10 minutes to prep the veggies. Then, bake them for 20-25 minutes. This quick meal fits into any busy schedule. Yes, you can use frozen veggies. They are quick and easy. However, they may have more water. This can make them less crispy. Fresh veggies give better texture and taste. You can serve this medley with many dishes. It pairs well with grilled chicken or fish. It also goes great with rice or pasta. For a light meal, serve it with a side salad. To roast veggies well, follow these tips: - Cut them into similar sizes for even cooking. - Make sure they are spread out on the pan. - Stir halfway through to avoid burning. - Roast until they are tender and slightly brown. This will give you the best flavor and texture. In this blog post, I covered how to make a tasty Sheet Pan Garlic Parmesan Veggie Medley. You learned about the ingredients, like fresh vegetables and seasoning, and essential tools. I gave clear steps for prepping, mixing, and baking your veggies. I shared smart tips to enhance flavor and how to store leftovers. Finally, I shared variations for dietary needs and seasonal tastes. This recipe is easy and flexible, perfect for any meal. Enjoy your delicious, roasted veggies!

Sheet Pan Garlic Parmesan Veggie Medley

Discover the deliciousness of a Sheet Pan Garlic Parmesan Veggie Medley that’s easy to make and packed with flavor! This vibrant mix of broccoli, cauliflower, bell peppers, zucchini, and cherry tomatoes is roasted to perfection and topped with savory Parmesan cheese. Perfect for a quick weeknight dinner or a healthy side dish, you'll love the simplicity of this recipe. Click through to explore the full recipe and elevate your veggies today!
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Ingredients
  

2 cups broccoli florets

2 cups cauliflower florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 medium zucchini, sliced

1 cup cherry tomatoes, halved

4 cloves garlic, minced

1/3 cup grated Parmesan cheese

3 tablespoons olive oil

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the broccoli, cauliflower, bell peppers, zucchini, and cherry tomatoes.

      In a small bowl, whisk together the minced garlic, olive oil, dried Italian herbs, salt, and pepper.

        Pour the garlic mixture over the vegetables and toss well to ensure all the veggies are coated.

          Spread the coated vegetables evenly on a large sheet pan.

            Sprinkle the grated Parmesan cheese over the top of the vegetables.

              Bake in the preheated oven for about 20-25 minutes, or until the veggies are tender and lightly browned, stirring halfway through for even cooking.

                Once done, remove from the oven and allow to cool slightly.

                  Garnish with chopped fresh parsley before serving.

                    Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                      - Presentation Tips: Serve the veggie medley in a large shallow bowl, drizzled with a bit of extra olive oil and a sprinkle of additional Parmesan for an appealing finish.