Ingredients
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1 medium bell pepper, chopped
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1 zucchini, sliced
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1 head of broccoli, cut into florets
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3 tablespoons extra virgin olive oil
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2 teaspoons Italian seasoning
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1 teaspoon garlic powder
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Salt and black pepper, to taste
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1–2 cloves garlic, minced
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Optional additions for extra flavour:
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1/2 teaspoon red pepper flakes (for a little heat)
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Juice of 1/2 lemon (added after roasting for freshness)
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3 tablespoons grated Parmesan cheese
Instructions
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Preheat oven to 400°F. Line a xtrema baking dish with parchment paper or lightly spray with oil.
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Chop the bell pepper, zucchini, and broccoli into bite-size pieces.
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Place vegetables in a large bowl. Add olive oil, Italian seasoning, garlic powder, salt, and pepper. Toss well so everything is coated.
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Spread the vegetables in one even layer on the baking sheet. Make sure the broccoli has some oil on it so it doesn’t burn.
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Roast for 25–30 minutes, stirring once halfway through, until vegetables are tender and lightly browned.
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Sprinkle with Parmesan cheese and serve warm.
(Optional: add a squeeze of lemon juice before serving.)
