Teresa's Recipes
Oregano and Parmesan Roasted Vegetables
Delight your taste buds with these Oregano and Parmesan Roasted Vegetables! This vibrant medley of seasonal vegetables is tossed in a fragrant blend of olive oil, zesty oregano, and rich Parmesan cheese, then roasted to perfection. The result is a colorful and nutritious side dish that is not only easy to prepare but also bursting with flavor. Roasting vegetables enhances their natural sweetness while achieving a beautiful caramelization that makes them irresistible. This dish is perfect for any occasion, from weeknight dinners to festive gatherings.
Ingredients
- 4 cups, chopped (e.g., carrots, bell peppers, zucchini, broccoli) Assorted vegetables
- 3 tablespoons Olive oil
- 2 teaspoons Dried oregano
- 1/2 cup, grated Parmesan cheese
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Calories: 150
- Fat: 9g
- Carbs: 12g
- Protein: 6g
- Sodium: 300mg
- Sugar: 3g
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the chopped vegetables with olive oil, dried oregano, grated Parmesan cheese, salt, and black pepper. Toss until the vegetables are well coated.
- Spread the seasoned vegetables in a single layer on a baking sheet, ensuring they have space to roast evenly.
- Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized.
- Remove from the oven and serve hot as a flavorful side dish.
Tips
- Feel free to experiment with different vegetables based on the season or your preferences. Brussels sprouts, asparagus, or sweet potatoes work beautifully too!
- For an extra kick, add a pinch of red pepper flakes to the vegetable mix.
- If you're looking for a vegan option, simply omit the Parmesan cheese or substitute it with nutritional yeast for a cheesy flavor.