Oven Roasted Vegetables | A - Recipes | Umami

Ingredients

• 2 medium bell peppers (cut into 1-inch pieces, I recommend red, yellow, or orange)
• 2 medium zucchini (ends trimmed and cut into 1/2-inch pieces)
• 1 small sweet potato (scrubbed and cut into 3/4-inch pieces)
• 1 small red onion (cut into 1-inch cubes)
• 1 small head of broccoli (cut into florets or swap cauliflower or 8 ounces trimmed Brussels sprouts)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard (or one additional tablespoon olive oil)
• 2 teaspoons Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 3 tablespoons grated Parmesan cheese (optional)