Description
A delightful medley of roasted vegetables topped with gooey cheese, perfect as a side dish or a vegetarian main course.
Ingredients
Scale
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup bell peppers, chopped
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (e.g., mozzarella or cheddar)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the broccoli, cauliflower, bell peppers, and cherry tomatoes.
- Drizzle with olive oil and season with garlic powder, Italian seasoning, salt, and pepper. Toss the vegetables until they are evenly coated.
- Spread the veggies on a baking sheet in a single layer.
- Roast in the preheated oven for about 20-25 minutes or until tender and slightly caramelized.
- Remove the baking sheet from the oven and sprinkle the shredded cheese over the roasted vegetables.
- Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Notes
Cut vegetables uniformly for even roasting and don’t overcrowd the baking sheet to avoid steaming.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg