Hey friends! It’s Liz from Love Grows Wild, and I have been bursting at the seams waiting to share this delicious side dish with you! This time of year, our gardens and grocery stores are overflowing with fresh produce, and I’m all about taking advantage of this glorious season. Fresh sweet corn? Amazing. Just-picked strawberries? Glorious. Juicy, perfectly-ripe peaches? Don’t even get me started.
It’s always easy for me to find ways to incorporate fresh fruit into my diet, but vegetables can be a bit more of a challenge. Zucchini and cauliflower aren’t all that exciting, right? My mom made these Parmesan Roasted Vegetables for us a few weeks ago, and I’ve made them at least 4 or 5 times since. Ah-mazing! You’re going to love this simple, easy, and super flavorful side dish!
These yummy vegetables are roasted in the oven with a coating of Italian dressing (tons of flavor!) and a panko/Parmesan mixture that is out-of-this-world. The coating gets super crispy, almost like the vegetables were fried, and the zesty Italian dressing soaks into the vegetables making them extra flavorful. This recipe is easy to make, cooks up quickly, and can be used with almost ANY vegetable you have on hand! This time I made them with zucchini, cauliflower, and red peppers, but I’ve made versions with green beans and squash that are amazing too. Pick your favorite veg, add a cheesy breadcrumb coating, then roast till perfection!
This has become a staple recipe in my kitchen this summer, and I hope you enjoy it too!
Parmesan Roasted Vegetables
- 4 cups vegetables chopped into bite-size pieces
- 1 ½ cups panko breadcrumbs
- 3 tablespoons Parmesan cheese grated
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ cup Italian dressing
- Preheat oven to 425ºF and line 2 baking sheets with parchment paper. Place chopped vegetables in a zip-top bag and pour in Italian dressing. Shake the bag until vegetables are fully coated.
- In a shallow baking dish, mix together panko breadcrumbs, Parmesan cheese, paprika, and garlic powder. Add a handful of vegetables into the breadcrumb mixture and coat on both sides. Place vegetables on the lined baking sheets and repeat until all the vegetables are coated. Bake for 15-18 minutes until vegetables are tender and breadcrumb coating is golden brown and crispy. Serve immediately.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
This is wonderful. It will supplement the diet for me every day
Thank you for sharing
Hi Alyssa, Your recipes are always awesome! This one is something new to me. I would love to try to make this at home.
A little more Parm and some fresh black pepper and I’m roasting some veggies soon! This looks so beautiful and flavorful!
I am looking for the Parmesan garlic roasted potatoes. They were wonderful but I have lost the recipe!
Here is the recipe: https://therecipecritic.com/parmesan-garlic-roasted-potatoes/. Hope you enjoy it! If you have any questions on any recipes you are welcome to look them up on my page at therecipecritic.com and search for any of them. Thanks so much for following along with me! XOXO
Love parmesan. Love roasted veggies. Thanks for a great recipe!
These recipes appear doable for beginners like me.
Tnx for the recipes…..more power!!!
Sheesh, the recipe rater thing messed up! That’s supposed to be 5 stars ! Hope it can be corrected.
This looks so delicious, Liz, and what a great way to get the kids eating veggies. I think I’d add some mushrooms and tomatoes in there, too – just cos I’m addicted to both, lol. Pinning, stumbling and shouting this out all over. 🙂
Wow those veggies look spectacular. Great recipe 🙂
Happy Valley Chow
One of the best ways to get the most flavor out of your fresh summer vegetables is to roast or grill them! This Parmesan Roasted Vegetables brings out the natural sweetness, and when topped with salty parmesan they taste unbelievable! Photos looks so awesome and delicious.
They look so good with all that parmesan all over them! I’m always glad to see a good veggie recipe. Thanks for sharing this one!
Liz your photos are always gorgeous and these are no exception! Great recipe & pinned!
You are too sweet, Averie! Thanks for the pin! : )