Lemon Parmesan Roasted Vegetables

Directions

1. 1
   Preheat oven to 425 degrees (F).
2. 2
   Clean vegetables and chopped into large chunks and uniform pieces.
3. 3
   Cut broccoli into florets, slice zucchini and squash into half moons, trim asparagus and cut into thirds, half then quarter onions, and leave grape tomatoes and garlic cloves (w/ skin) whole.
4. 4
   Place all vegetables, except garlic, in a single layer onto one or two large baking sheets, sprinkle with salt, pepper, Italian seasoning, and drizzle with 3 tbsp olive oil then toss to combine.
5. 5
   Add garlic cloves to one corner of a baking sheet then drizzle each clove with 1 tsp olive oil.
6. 6
   Place in the oven and roast for 8 minutes. toss, then continue to cook for 5-7 minutes more or until tomatoes have burst and veggies are lightly golden brown.
7. 7
   Take out of the oven, remove garlic cloves from baking sheet, immediately top roasted vegetables with freshly grated Parmesan cheese, lemon zest, and the juice of half a lemon and toss.
8. 8
   Carefully remove garlic from skins, lightly chop, then toss roasted garlic with the Lemon Parmesan Roasted Vegetables.
9. 9
   Serve Immediately and enjoy!