# Components:
→ Vegetables
01 - 1 medium zucchini, sliced into half-moons
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 yellow bell pepper, cut into 1-inch pieces
04 - 1 small red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
06 - 1 cup broccoli florets
07 - 1 cup cauliflower florets
→ Seasoning & Cheese
08 - 3 tablespoons olive oil
09 - 4 garlic cloves, minced
10 - 1 teaspoon dried Italian herbs
11 - 0.5 teaspoon salt
12 - 0.25 teaspoon freshly ground black pepper
13 - 0.33 cup grated Parmesan cheese
14 - 2 tablespoons chopped fresh parsley (optional, for garnish)
# Method:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place zucchini, bell peppers, red onion, cherry tomatoes, broccoli, and cauliflower in a large mixing bowl.
03 - Add olive oil, minced garlic, dried Italian herbs, salt, and black pepper. Toss thoroughly until evenly coated.
04 - Spread vegetables in an even layer on the lined baking sheet.
05 - Roast in the heated oven for 20 minutes, stirring halfway to promote even browning.
06 - Remove sheet from oven and sprinkle grated Parmesan evenly over the vegetables.
07 - Return to oven and roast an additional 5 minutes until cheese is golden and vegetables are tender.
08 - Garnish with chopped fresh parsley before serving, if desired.
