A colorful and flavorful medley of zucchini, bell peppers, tomatoes, and eggplant roasted to perfection with a crispy Parmesan coating. A deliciously easy side dish that pairs well with any meal!
Why You’ll Love This Recipe
✔ Crispy & Flavorful – A golden Parmesan crust makes these veggies irresistible.
✔ Healthy & Nutritious – Packed with vitamins, fiber, and antioxidants.
✔ Quick & Easy – Takes just 10 minutes of prep and 25 minutes in the oven!
✔ Versatile – Swap in your favorite vegetables or add extra seasonings to your taste.
Ingredients
For the Roasted Vegetables:
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 eggplant, sliced
- 1 red bell pepper, sliced
- 2 tomatoes, sliced
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
For the Parmesan Crust:
- ½ cup grated Parmesan cheese
- ¼ cup breadcrumbs (or almond flour for a low-carb option)
- 1 teaspoon paprika
- ½ teaspoon oregano
- 2 tablespoons fresh basil or parsley, chopped (for garnish)
Step-by-Step Instructions
Step 1: Preheat & Prepare the Veggies
- Preheat oven to 400°F (200°C).
- Line a baking tray with parchment paper.
- Slice all the vegetables evenly and arrange them on the tray in a single layer.
Step 2: Season & Coat with Parmesan
- Drizzle the vegetables with olive oil and sprinkle with salt, black pepper, garlic powder, and Italian seasoning.
- In a small bowl, mix together the Parmesan cheese, breadcrumbs, paprika, and oregano.
- Sprinkle the Parmesan mixture evenly over the vegetables.
Step 3: Roast Until Crispy
- Place the tray in the oven and bake for 20–25 minutes, until the vegetables are tender and the Parmesan topping is golden brown.
- If you want extra crispiness, broil for an additional 2–3 minutes at the end.
Step 4: Garnish & Serve
- Remove from the oven and sprinkle with fresh basil or parsley.
- Serve immediately as a side dish or light meal.