Parmesan-Roasted Cauliflower & Zuchinni Slices

READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°F. Cut cauliflower into florets & cut florets into this slices.
  • Pour oil into small bowl. Line a baking sheet with parchment paper, and spread out the cauliflower so each piece lies flat.
  • Roast cauliflower for 20 minutes. Meanwhile, cut onion into quarters and then into thin slices.
  • Cut zuchinni in half lengthwise, then cut each long half into 2 shorter halves. Cut each short quarter into slices similar to french fries.
  • Remove cauliflower from oven. Add the onions & zuchinni. Brush all veggies with oil, making sure to coat both sides of each piece. Sprinkle with parmesan and Adobo.
  • Roast for about 12 minutes, then turning veggies once. Roast for another 12 minutes.
  • Veggies are done when they begin to move past tender to crispy. Do a taste test and decide if they're done or if you want them crispier. If done. Remove from oven & serve, otherwise follow last step below.
  • Turn oven up to 400 and remove pan from oven. Fold parchment in from outside, gathering corners & edges in the middle so you can pick it up like a bag holding the veggies, and gently shake to mix contents. Replace on baking sheet, ensure all veggies are laying individually, and continue baking in 5 minute increments, until you've reached your desired crispiness preference.
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