Oven Roasted Vegetables – He Wines She Dines

Name: Oven Roasted Vegetables – He Wines She Dines
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; ½ teaspoon garlic powder; ½ teaspoon ground black pepper; 3 tablespoons grated Parmesan cheese optional

www.hewinesshedines.com

6 Servings | 20 mins Prep - 2 medium bell peppers cut into 1-inch pieces (I recommend red, yellow, or orange) - 2 medium zucchini ends trimmed and cut into

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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
½ teaspoon garlic powder
½ teaspoon ground black pepper
3 tablespoons grated Parmesan cheese optional