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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.

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!

How to Reheat Leftovers 

You can store any leftovers of these parmesan roasted vegetables in an airtight container in your fridge for 2-3 days. The key to making them taste delicious is reheating them! 

  • In the Oven:  You can use the microwave, but it tends to make the veggies soggy. Here’s a quick way to reheat in the oven. Spread the veggies out on a baking sheet then drizzle them with a little olive oil or spray with olive oil cooking spray. Cook them at 425 degrees Fahrenheit for about 5 minutes or until they are warmed through. 
  • In the Air Fryer: You can also cook leftovers in the air fryer (remember, don’t stack or crowd them!) for about 3-4 minutes at 400 degrees Fahrenheit.

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Parmesan Roasted Vegetables

5 from 1 vote
By: Alyssa Rivers
You’re going to love this simple, easy, and super flavorful side dish!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 Servings



  • 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.


Just about any fresh vegetable will work well in this recipe: cauliflower, sweet peppers, zucchini, green beans, etc. Try a variety!


Calories: 172kcalCarbohydrates: 29gProtein: 7gFat: 4gSaturated Fat: 1gCholesterol: 2mgSodium: 304mgPotassium: 295mgFiber: 6gSugar: 2gVitamin A: 6263IUVitamin C: 13mgCalcium: 87mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. Hi Alyssa, Your recipes are always awesome! This one is something new to me. I would love to try to make this at home.

  2. A little more Parm and some fresh black pepper and I’m roasting some veggies soon! This looks so beautiful and flavorful!

  3. I am looking for the Parmesan garlic roasted potatoes. They were wonderful but I have lost the recipe!

  4. Sheesh, the recipe rater thing messed up! That’s supposed to be 5 stars ! Hope it can be corrected.

  5. 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. 🙂

  6. 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.

  7. 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!

  8. Liz your photos are always gorgeous and these are no exception! Great recipe & pinned!