Parmesan Roasted Vegetables

By srumbel

You’re going to love this simple, easy, and super flavorful side dish!
from therecipecritic.com

Ingredients

• 4 cups vegetables, chopped into bite-size pieces
• 1 1/2 cups panko breadcrumbs
• 3 tablespoons grated Parmesan cheese
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 cup Italian dressing

Preparation

Step 1

Preheat oven to 425ºF and line 2 baking sheets with parchment paper. Place chopped vegetables in a zip-top bag and pour in Italian dressing. Shake the bag until vegetables are fully coated.
In a shallow baking dish, mix together panko breadcrumbs, Parmesan cheese, paprika, and garlic powder. Add a handful of vegetables into the breadcrumb mixture and coat on both sides. Place vegetables on the lined baking sheets and repeat until all the vegetables are coated. Bake for 15-18 minutes until vegetables are tender and breadcrumb coating is golden brown and crispy. Serve immediately.

Notes
- Just about any fresh vegetable will work well in this recipe: cauliflower, sweet peppers, zucchini, green beans, etc. Try a variety!