Oven Roasted Vegetables | A

Name: Oven Roasted Vegetables | A
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)

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Preheat Position racks in the upper and lower thirds of the oven (if using two sheets) or the center of the oven (if using one).

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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)