Oven Roasted Vegetables

Ingredients

bell pepperscut into 1-inch pieces

2 medium

zucchiniends trimmed, cut into 1/2-inch pieces

2 medium

sweet potatoscrubbed, cut into 3/4-inch pieces

1 small

red onioncut into 1-inch cubes

1 small

broccolicut into florets

1 small head

olive oil

3 tbsp

Dijon mustard

1 tbsp

Italian seasoning

2 tsp

kosher salt

1 tsp

garlic powder

1/2 tsp

black pepperground

1/2 tsp

Parmesan cheesegrated

Dairy-freenutritional yeastmix with a squeeze of lemon juice

3 tbsp3 tbsp

Method

1. 01Position racks in upper and lower thirds of oven. Preheat to 400°F. Coat two large rimmed baking sheets with non-stick spray.
2. 02Combine bell peppers, zucchini, sweet potato, red onion, and broccoli in a large bowl.
3. 03Add olive oil, mustard, Italian seasoning, salt, garlic powder, and black pepper. Toss to coat, ensuring broccoli florets get adequate oil.
4. 04Divide vegetables evenly between the two sheets in a single layer.
5. 05Roast at 400°F for 25 to 35 minutes (or 375°F convection for 20 to 25 minutes). Halfway through, toss vegetables, rotate pans 180 degrees, and switch upper and lower rack positions.30 min
6. 06Sprinkle with Parmesan cheese. Serve hot or at room temperature with additional salt and pepper to taste.

Fits

• Vegetarian
• Pescatarian
• Gluten-free