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California Blend Vegetables with Parmesan Bread Crumbs

A colorful medley of crisp broccoli, tender cauliflower, and sweet carrots topped with golden, crunchy Parmesan bread crumbs.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetable Ingredients
  • 2 cups California blend vegetables (broccoli, cauliflower, carrots) You can use fresh or frozen, thawed and drained.
Topping Ingredients
  • 1 cup Parmesan cheese (grated) Feel free to use vegetarian Parmesan-style cheese.
  • 1 cup bread crumbs (preferably whole-wheat) For a healthier option.
  • 2 tablespoons olive oil Use extra virgin for better flavor.
  • 1 teaspoon garlic powder
  • Salt and pepper to taste Adjust according to preferences.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Rinse California blend vegetables under cold water and pat them dry. Chop larger pieces into bite-sized portions if preferred.
  3. In a large mixing bowl, combine the vegetables, olive oil, garlic powder, salt, and pepper. Toss until evenly coated.
  4. In a separate bowl, mix bread crumbs and grated Parmesan cheese.
  5. Evenly sprinkle the bread crumb mixture over the seasoned vegetables.
Baking
  1. Transfer the vegetable mixture onto a baking sheet lined with parchment paper.
  2. Bake for 20-25 minutes, or until the vegetables are tender and the topping is golden brown.
  3. Remove from the oven, allow to cool for a few minutes, and serve warm.

Notes

You can substitute with other vegetables like zucchini or bell peppers. Ensure not to overcrowd the baking sheet for even cooking. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to two months.