Today, I am thrilled to share with you one of my new favorite recipes, Italian Pan Roasted Vegetables. This dish not only bursts with flavor but also looks like a piece of art on your plate. Imagine a medley of vibrant purple broccoli, jewel-like cherry tomatoes, sunny yellow squash, and peppers, all roasted to perfection with garlic and crowned with a generous sprinkle of Parmesan cheese. Let’s dive in and bring this colorful Italian delight to your kitchen!
Ingredients
- 1 bunch of purple broccoli, cut into florets (hello, royal hues!)
- 2 large red onion, sliced into rings (for a pop of deep red)
- 1 yellow squash, cut into long spears (a splash of sunshine)
- 1 yellow pepper, seeded and sliced (more golden goodness)
- 1 orange bell pepper, sliced into strips (for a burst of bright orange)
- 1 pint of cherry tomatoes on the vine (little bursts of sweetness)
- 4 cloves of garlic, minced (because garlic makes everything better)
- 1/4 cup of olive oil (extra virgin for that rich, smooth taste)
- 1/2 cup of grated Parmesan cheese (the cheesy crown)
- Salt and pepper, to taste (simple, yet essential)
Instructions
- Preheat your oven to 425°F (220°C). We want it nice and hot to get those veggies roasting beautifully!
- Prep the vegetables:
- Cut the purple broccoli into bite-sized florets.
- Slice the red onion into thin rings.
- Leave the cherry tomatoes on the vine for that stunning presentation.
- Slice the yellow squash into spears.
- Cut the yellow and orange bell peppers into strips.
- Lay it out: I was loving the idea of blocking the colors, so I took my time laying each vegetable together out on the tray. But for recipe sake combine the purple broccoli, red onion, yellow squash, yellow and orange bell peppers, tomatoes on the vine, and minced garlic. The secret is to sprinkle the Parmesan over the raw veggies before you hit it with a heavy drizzle of olive oil. The baking will create a savory crust. The oil helps the veggies be engulfed with the cheese. You can finish the prep off with a sprinkle of salt and pepper to taste.
- Roast to perfection: Roast in the preheated oven for about 20-25 minutes, or until the veggies are tender and slightly caramelized. The aroma will be irresistible!
- Serve and enjoy: Transfer the roasted vegetables to a serving platter, making sure the vibrant colors and textures are on full display. This dish is perfect as a side for any main course or even as a light, vegetarian main dish on its own.
- Easy clean up: The hidden bonus is that this delicious dinner uses only one sheet pan for an easy cleanup.
Tips for a Joyful Cooking Experience
- Embrace the colors: Take a moment to appreciate the stunning array of colors in this dish. It’s like a rainbow on your plate!
- Get creative: Feel free to add other veggies you love. Bell peppers, zucchini, or eggplant would be fantastic additions.
- Share the joy: This dish is perfect for sharing with family and friends. The beautiful presentation will surely impress your guests.
There you have it – a simple, yet stunning recipe that celebrates the beauty and flavor of fresh vegetables. I hope you enjoy making and eating these Italian Pan Roasted Vegetables as much as I do. Don’t forget to share your colorful creations with us on social media using #HollyHeideEats.
Buon appetito! But I know, I’m really German.
Recipe Info
- Prep Time: 30 mins
- Cook Time: 35 mins
- Total Time: 1 hr 5 mins
- Servings: 6
