Roasted Vegetable Medley with Parmesan and Herbs Recipe

Description:

A vibrant and colorful medley of roasted vegetables, featuring deep red and yellow bell peppers, bright green zucchini and squash, and contrasting purple red onion and green broccoli. The Brussels sprouts add a slightly nutty sweetness, and the carrots offer a touch of earthy warmth. The vegetables are glistening with olive oil, their edges slightly browned and caramelized from the oven's heat. The melted Parmesan cheese adds a creamy, salty contrast, while the fresh parsley provides a bright pop of color and fresh herbaceous flavor. The overall appearance is rustic and appealing, showcasing the natural beauty of the ingredients.

Ingredients:

• - 1 large red bell pepper, seeded and chopped
• - 1 large yellow bell pepper, seeded and chopped
• - 1 medium zucchini, chopped
• - 1 medium yellow squash, chopped
• - 1 red onion, chopped
• - 1 cup broccoli florets
• - 1 cup Brussels sprouts, halved
• - 2 carrots, peeled and chopped
• - 4 cloves garlic, minced
• - 2 tablespoons olive oil
• - 1 teaspoon dried oregano
• - 1 teaspoon dried thyme
• - 1/2 teaspoon salt
• - 1/4 teaspoon black pepper
• - 1/2 cup grated Parmesan cheese
• - 2 tablespoons chopped fresh parsley

Instructions:

1. 1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. 2. In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, yellow squash, red onion, broccoli, Brussels sprouts, and carrots.
3. 3. Add the minced garlic, olive oil, oregano, thyme, salt, and pepper to the bowl. Toss everything together until the vegetables are evenly coated.
4. 4. Spread the vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded for even roasting.
5. 5. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through to ensure even browning. Internal temperature should reach at least 165°F (74°C).
6. 6. Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese over the vegetables.
7. 7. Return the baking sheet to the oven and roast for an additional 5 minutes, or until the cheese is melted and bubbly.
8. 8. Remove the baking sheet from the oven and sprinkle the chopped fresh parsley over the vegetables. Let cool slightly before serving.