Parmesan Encrusted Fiesta Veggies
Bring a burst of color and flavor to your table with Parmesan Encrusted Fiesta Veggies! This vibrant medley of zucchini, bell peppers, carrots, and red onion is seasoned with a bold blend of spices—garlic powder, chili powder, cumin, and paprika—for a zesty kick. The vegetables are then topped with a golden, crispy layer of Parmesan cheese and Panko breadcrumbs, creating the perfect balance of tender and crunchy textures. Quick to prepare and ready in just 40 minutes, this oven-roasted vegetable dish makes an irresistible side or a satisfying vegetarian main. Garnished with fresh parsley, it’s a healthy, flavorful, and crowd-pleasing recipe that will steal the show at your dinner table. Perfect for adding a little fiesta to weeknight dinners or entertaining guests!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 medium Red onion
- 2 medium Carrots
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.75 cup Parmesan cheese
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
Wash and chop the zucchini, red bell pepper, yellow bell pepper, and red onion into evenly sized chunks or slices. Peel and slice the carrots into thin coins.
Place all the vegetables in a large mixing bowl. Drizzle olive oil over the vegetables and toss to coat evenly.
In a small bowl, mix together the garlic powder, chili powder, paprika, ground cumin, salt, and ground black pepper.
Sprinkle the spice mixture over the vegetables and toss again to combine, ensuring the vegetables are evenly coated.
In a separate small bowl, mix together the grated Parmesan cheese and Panko breadcrumbs.
Spread the spiced vegetables evenly across the prepared baking sheet in a single layer. Sprinkle the Parmesan and breadcrumb mixture generously over the top of the vegetables.
Bake the vegetables in the preheated oven for 20-25 minutes or until they are tender and the Parmesan topping is golden brown and crispy.
Remove the vegetables from the oven and let cool for a few minutes. Optionally, garnish with freshly chopped parsley before serving.
Serve warm as a side dish or enjoy as a flavorful vegetarian main course.
Nutrition Facts
Calories |
1166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 6900 mg | 300% | |
| Total Carbohydrate | 108.2 g | 39% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 46.4 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 874 mg | 67% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2444 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
