Description
A vibrant, oven-roasted mix of seasonal vegetables tossed in herbs and olive oil, then topped with melted mozzarella and Parmesan for a rich, comforting dish that’s sure to impress.
Ingredients
Scale
For the Crust:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 large bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine broccoli, cauliflower, bell pepper, zucchini, and red onion. Drizzle with olive oil, add minced garlic, oregano, thyme, salt, and pepper. Toss until evenly coated.
- Spread the vegetables in a single layer on the baking sheet. Roast for 20-25 minutes, stirring halfway, until tender and slightly charred.
- Remove from oven and sprinkle mozzarella and Parmesan over the vegetables. Return to the oven for 5-7 minutes, until cheese is melted and bubbly.
- Garnish with fresh parsley and serve warm as a side or main dish.
Notes
You can customize the seasonings to taste.