Ingredients
- 2 medium bell peppers cut into 1-inch pieces
- 2 medium zucchini ends trimmed and cut into ½-inch pieces
- 1 small sweet potato scrubbed and cut into ¾-inch pieces
- 1 small red onion cut into 1-inch cubes
- 1 small head broccoli cut into florets
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 3 tablespoons grated Parmesan cheese optional
Instructions
- Preheat the oven to 400°F. Prepare two large, rimmed baking sheets with nonstick spray.
- In a large bowl, combine all of the chopped vegetables with olive oil, mustard, and seasonings, tossing well to ensure they are evenly coated.
- Spread the vegetables in a single layer across the baking sheets, making sure they are not overcrowded.
- Roast in the preheated oven for 25–35 minutes, tossing the veggies and rotating the baking sheets halfway through, until vegetables are browned and tender. Finish with a sprinkle of Parmesan cheese, if desired.
