Parmesan Roasted Vegetables
These delicious parmesan-roasted vegetables are coated in zesty Italian dressing and a crispy parmesan mixture that delivers incredible flavor. This recipe cooks quickly and works with any veggies you have on hand!
Servings: 6 Servings
Ingredients
- 4 cups mixed vegetables, cut into bite-size pieces
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 2 teaspoons garlic, minced
- 1 ½ cups panko breadcrumbs
- ⅓ cup parmesan cheese, finely grated
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon Italian seasoning
Instructions
- Preheat oven to 425º Fahrenheit and line 2 baking sheets with parchment paper.
- Toss the 4 cups mixed vegetables, in a large bowl with 2 tablespoons olive oil, 2 tablespoons unsalted butter,and 2 teaspoons garlic, .
- In a small bowl, combine 1 ½ cups panko breadcrumbs, ⅓ cup parmesan cheese, ¼ teaspoon paprika, ¼ teaspoon black pepper, ½ teaspoon salt and 1 teaspoon Italian seasoning. Add the vegetables and the panko mixture into a large ziplock bag. Close the bag tightly and shake until all the vegetables are evenly coated. You may have to press the veggies into the remaining panko mixture to really coat them well.
- Place the breaded vegetables on the prepared baking sheets, leaving a little space between them.
- Bake for 15-20 minutes, until all the vegetables are tender and the panko breading is golden brown and crispy. Serve immediately.
Notes
Originally Posted July 9, 2014
Updated on August 11, 2024
Nutrition
Calories: 198kcal | Carbohydrates: 28g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 450mg | Potassium: 304mg | Fiber: 6g | Sugar: 1g | Vitamin A: 6369IU | Vitamin C: 13mg | Calcium: 132mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
