Roasted Vegetables Medley With Grated Parmesan

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This colorful, vibrant, and flavorful roasted vegetables dish is a delightful mix of seasonal veggies and the creamy goodness of Parmesan cheese. It makes for a fantastic side or even a light vegetarian main course!

I absolutely love roasting vegetables! The high heat brings out their natural sweetness, creating those wonderfully crispy edges that everyone fights over. This colorful medley features tender zucchini, hearty eggplant, sweet bell peppers, and more, all enhanced with fragrant herbs and topped with a generous sprinkle of Parmesan that melts into a beautiful golden finish.

What I adore most about this dish is how versatile it is! You can serve it with grilled chicken for a filling dinner, pair it with some crusty bread for a simple lunch, or enjoy it at room temperature as part of a lovely antipasto spread. And if you happen to have any leftovers (which is a big if!), they taste even better the next day! Enjoy! 😘

Recipe At a Glance

• Kitchen Time: 45 minutes (15 minutes prep, 30 minutes cooking)
• Feeds: 6 people as a side dish, 4 as a main
• Difficulty: Easy
• Adaptability: High – works with most seasonal vegetables
• Make Ahead: Can be prepared up to 2 days in advance
• Dietary: Vegetarian, Gluten-Free

What You’ll Need for this roasted Vegetables medley

For the Vegetables:

• 1 zucchini
• 1 eggplant
• 1 cup cherry tomatoes
• 1 medium red onion
• 2 carrots
• 1 red bell pepper
• 1 yellow bell pepper
• 2 medium Yukon potatoes
• Fresh thyme sprigs
• Fresh rosemary sprigs

For the Seasoning:

• 4 tablespoons apple cider vinegar
• 4 tablespoons balsamic vinegar
• 4 tablespoons extra virgin olive oil
• Salt to taste
• Freshly ground black pepper to taste
• ¼ tablespoon Baharat spice blend
• ¼ tablespoon paprika
• ¼ tablespoon dried chimichurri

For Finishing:

• 1½ cups grated Parmesan cheese
• 1 cup fresh parsley, chopped

1 cup green onions, chopped

Prep & Cook

1. Preheat your oven to 425°F (220°C) and position a rack in the middle.
2. Prepare your vegetables: Chop the zucchini, eggplant, red onion, bell peppers, and tomatoes into approximately 1½-inch cubes. Leave the cherry tomatoes whole if they’re small.
3. Par-cook the root vegetables:
   • Place the carrots in a pot with cold water. Bring to a boil and cook for approximately 5 minutes or until slightly tender but still firm.
   • Similarly, place the potatoes in another pot with cold water, bring to a boil, and cook for approximately 2 minutes.
   • Drain both vegetables well and let them steam dry for a minute.
4. Create your seasoning blend: In a small bowl, whisk together the apple cider vinegar, balsamic vinegar, olive oil, salt, black pepper, Baharat, paprika, and dried chimichurri until well combined.
5. Season the vegetables: Place all vegetables on a large sheet pan. Pour the seasoning mixture over them and toss thoroughly to coat. Add fresh thyme and rosemary sprigs scattered throughout.
6. Roast in stages:
   • Place the sheet pan in the preheated oven and roast for 10 minutes.
   • Stir the vegetables to ensure even cooking and return to the oven for another 10 minutes.
   • Stir once more and continue roasting for 10 more minutes, until vegetables are tender and beginning to caramelize at the edges.
   • Sprinkle the grated Parmesan evenly over the vegetables and return to the oven for a final 5 minutes, until the cheese is melted and starting to turn golden in spots.
7. Serve: Remove from the oven and immediately garnish with fresh chopped parsley and green onions.

Secrets from Our Kitchen to Yours

• Vegetable sizing matters: Try to cut all vegetables to a similar size to ensure even cooking.
• Don’t overcrowd the pan: If necessary, use two sheet pans to give the vegetables enough space. Overcrowding leads to steaming rather than roasting.
• Seasoning substitutions: If you can’t find Baharat, substitute with a blend of cumin, coriander, and a pinch of cinnamon. No dried chimichurri? Use dried oregano and a bit of red pepper flakes instead.
• Make it ahead: You can prep all vegetables up to a day in advance and store them in separate containers in the refrigerator.

Serving Suggestions

This versatile vegetable medley pairs beautifully with:

• Grilled chicken, fish, or lamb skewers
• As part of a mezze platter with hummus, olives, and pita bread
• Roasted filet mignon

Put Your Spin on It

• Mediterranean twist: Add some pitted kalamata olives and crumbled feta instead of Parmesan.
• Herb lover’s version: Add fresh herbs, and add some fresh basil at the end instead of the dried chimichurri
• Spicy kick: Add a diced jalapeño or a pinch of red pepper flakes to the seasoning mix.

Nutrition Notes

Each serving (approximately 1 cup) provides approximately:

• 220 calories
• 8g protein
• 12g fat (4g saturated)
• 22g carbohydrates
• 4g fiber

If you enjoy vegetables, be sure to try this other delicious recipe: “Vibrant Pasta Primavera”. It’s tasty and fast, perfect for a weeknight dinner

Tasty Thoughts

Not only is this dish bursting with delicious flavors, but it also brings a warm touch of Mediterranean sunshine to your table, no matter the season or where you are. It reminds us that great food doesn’t have to be complicated or take hours to prepare. Sometimes, the best meals come from simply mixing together everyday ingredients in a thoughtful way, making even the simplest dishes feel special and memorable!

The beauty of cooking is that it allows for creativity and personal expression. This dish invites you to experiment—whether through the herbs you choose, the balance of spices, or the fresh vegetables incorporated. It encourages us to embrace what we have on hand, transforming ordinary staples into extraordinary culinary experiences. Each bite of this dish speaks to the idea that goodness can be found in the humble and the familiar, reminding us that meals shared are moments that linger long after the last forkful is gone.

It’s about creating connections and celebrating the joys of good food, reminding us that the kitchen can be a place of warmth, family and love, a haven where flavors and memories are crafted together.

Common Questions

Can I prepare this dish ahead of time?

Absolutely! You can roast the vegetables up to 2 days ahead, store them in an airtight container in the refrigerator, and reheat them with the Parmesan just before serving. In fact, the flavors deepen overnight, making this perfect for meal prep. Just wait to add the fresh parsley and green onions until right before serving.

What if I can’t find Baharat spice?

No worries! Baharat is a Middle Eastern spice blend that typically includes cumin, coriander, paprika, and a hint of cinnamon. You can either make your own simplified version (equal parts cumin, coriander, and paprika with a pinch of cinnamon) or substitute with Italian seasoning or herbes de Provence for a different but equally delicious flavor profile.

Can I make this vegan?

Definitely! Simply omit the Parmesan or replace it with nutritional yeast for a similar umami flavor. Sprinkle about 3-4 tablespoons of nutritional yeast over the vegetables during the last 5 minutes of roasting. Some specialty stores also carry vegan Parmesan alternatives that melt reasonably well.

Will this recipe work with frozen vegetables?

While fresh vegetables provide the best texture for roasting, you can use frozen in a pinch. The key is to thaw them completely and pat them very dry before roasting. You may need to roast them a bit longer, and they won’t caramelize quite as nicely, but the flavor will still be delicious.

My vegetables got soggy instead of crispy. What went wrong?

There are a few common culprits for soggy roasted vegetables:

1. Overcrowding the pan (vegetables steam instead of roast)
2. Not patting vegetables dry before roasting
3. Too low oven temperature
4. Cutting vegetables too small

For perfectly crispy edges, make sure your vegetables have plenty of space, your oven is fully preheated to 425°F, and you’re patient enough to let them get that beautiful caramelization before stirring.

Can I use different vegetables based on the season?

That’s the beauty of this recipe! In summer, load up on zucchini, eggplant, and tomatoes. In fall, try butternut squash, Brussels sprouts, and parsnips. Winter? Go for sweet potatoes, turnips, and hearty cabbage wedges. Spring calls for asparagus, young carrots, and radishes. The seasoning blend works beautifully with virtually any vegetable medley.

What’s your favorite vegetable to roast? Let me know in the comments below!