Roasted Autumn Vegetable Medley

Name: Roasted Autumn Vegetable Medley
Prep time: 15 min
Cook time: 45 min
Yield: 6
Cuisine: NorthEast,
Ingredients: 1 1/2 tsps McCormick® Garlic Powder; 1 tsp McCormick® Basil Leaves; 1/2 tsp McCormick® Oregano Leaves; 1/4 tsp McCormick® Black Pepper, Coarse Ground; 2 medium red bell peppers cut into chunks; 2 medium zucchini cut into chunks; 2 cups Brussels sprouts trimmed and halved; 1 medium red onion cut into thin wedges; 1 cup cauliflower florets; 1 cup mushrooms halved; 2 tbsps olive oil; 1 tbsp grated Parmesan cheese

Cook up a hearty side dish loaded with fall’s best veggies. A sprinkling of McCormick® seasonings - like basil, oregano and pepper - gives this sheet pan recipe a robust flavor profile. Serve with roasted chicken or pork. Photo credit: Joanne Bruno from Eats...

Ingredients

1 1/2 teaspoons McCormick® Garlic Powder
1 teaspoon McCormick® Basil Leaves
1/2 teaspoon McCormick® Oregano Leaves
1/4 teaspoon McCormick® Coarse Ground Black Pepper
2 medium red bell peppers, cut into chunks
2 medium zucchini, cut into chunks
2 cups Brussels sprouts, trimmed and halved
1 medium red onion, cut into thin wedges
1 cup cauliflower florets
1 cup mushrooms, halved
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 450°F. Mix seasonings in small bowl. Toss vegetables and oil in large bowl. Sprinkle with seasoning mixture; toss to coat well.
2 Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
3 Roast 45 minutes or until vegetables are tender. Sprinkle with Parmesan cheese.