# 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
→ Seasonings & Cheese
08 - 3 tablespoons olive oil
09 - 4 cloves garlic, minced
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/3 cup grated Parmesan cheese
14 - 2 tablespoons chopped fresh parsley (optional, for garnish)
# Directions:
01 - Set the oven to 425°F and prepare a large baking sheet with parchment paper.
02 - Place zucchini, red and yellow bell peppers, red onion, cherry tomatoes, broccoli florets, and cauliflower florets into a large mixing bowl.
03 - Drizzle vegetables with olive oil and add minced garlic, Italian herbs, salt, and pepper. Toss thoroughly so vegetables are evenly coated.
04 - Spread the seasoned vegetables in a single layer on the parchment-lined baking sheet.
05 - Roast vegetables in the preheated oven for 20 minutes, stirring once halfway through for even browning.
06 - Remove baking sheet from oven and sprinkle grated Parmesan cheese evenly over the roasted vegetables.
07 - Return vegetables to the oven and roast for an additional 5 minutes, until cheese is golden and vegetables are tender.
08 - Sprinkle with chopped fresh parsley before serving if desired.
