Parmesan Roasted Vegetables

Friday, February 2, 2018
Parmesan Roasted Vegetables are the perfect side dish with any meal. Great alone for a light lunch and weight watching!

Eating Healthy never tasted so good!

I eat healthy vegetables everyday for lunch and alternate different kinds to make it new and interesting. I really love the energy and increased motivation it gave me.

You just have to eat what you like. Vegetables are the way to the success of an easy weight loss with healthy alternatives.

Of course you need to follow the calorie and always consult with what your doctor says is healthy for your body weight. This is just a suggestion for a healthy diet lunch alternative.

I stick to healthy salad, vegetables and beans for dinner that have proteins in them.

Summer is my favorite time of the year since I can go to the farmers market and get lots of fresh vegetables in season.

I use canned artichoke hearts, as they are one of my favorite vegetables.

Winter vegetables are plentiful with butternut or many or the squash family varieties. They add just the right sweetness to this light vegetable medley.

They are great for lunch or dinner mix them up with whatever you like. This is a wonderful roasted vegetable dish!

Check out the many suggestions I have for roasting. Pick a few of what you love. Roast them on a baking sheet. You are going to be amazed how delicious these are and easy this is to do!

Parmesan Roasted Vegetables


Here are a few suggestions to use after all vegetables are washed and prepared by removing stems and cut up:

Red sliced cabbage chopped
artichoke hearts ( my favorite!)
brussels sprouts fresh or frozen cleaned
yellow squash
sweet potatoes (less carbs than regular)
sliced eggplant
sliced tomatoes
sliced peppers
green beans fresh or frozen
cubed butternut squash
baby carrots whole or sliced
cleaned and sliced beets
cauliflower (orange or purple is perfect for summer or holiday)

Or use any other vegetables you love! I am sure I missed some!

Cooking spray oil
granulated garlic
minced garlic
Parmesan cheese grated 1 tablespoon or more if you like
Italian flavored bread crumbs just around 3 tablespoons
salt, pepper and cayenne to taste
cooking oil spray
Extra Virgin Olive oil

Line an extra large cookie sheet with parchment paper.  Place all the vegetables on the cookie sheet (for the eggplant is using, place slices of tomatoes on eggplant then generously sprinkle cheese on top.)  Spray the entire tops with cooking spray or use, extra virgin olive oil.

Sprinkle evenly with spices then cheese on the all the vegetable. Roast in preheated oven of 400 degrees until the vegetables are cooked to your liking. We like ours soft so around 45 minutes.


Check sugar content of the vegetables you are using, if you are really 
watching your calorie intake.
Created using The Recipes Generator


  1. That's great, Claudia! Congrats on your weight loss, and the recipe sounds perfect for it.

  2. Oooh, I love the variety of veggies you showcased! I'll definitely try your recipe!


Thanks for your visit and comments I so appreciate my readers! Hope you enjoy my recipes.