Oven Roasted Vegetables (vegan)

Here we have Oven Roasted Vegetables served along with
15-Minute Quick & Easy Vegan Mac & Cheese. 

Recipe from Well Plated 
Husband-Tested in Alice’s Kitchen
Servings: 6 servings
  
You’ll certainly get your rainbow of vegetable colors in when you serve this tasty side dish.  You can make the dressing in advance and on prep day, you can cut all the veggies and store them in the fridge.  (The sweet potatoes should be stored in water, covered to keep them from discoloring.  Just drain, rinse and pat dry before adding them to the mix.)

2 medium bell peppers, cut into 1-inch pieces (I recommend red, yellow, or orange)
2 medium zucchini, ends trimmed and cut into 1/2-inch pieces
1 small sweet potato, scrubbed and cut into 3/4-inch pieces (You can peel them or not.)
1 small red onion, cut into 1-inch cubes
1 small head of broccoli, cut into florets or swap cauliflower or 8 ounces trimmed Brussels sprouts

3 Tablespoons extra virgin olive oil
1 Tablespoon Dijon mustard  
2 teaspoons Italian seasoning   
1 teaspoon kosher salt  
½ teaspoon garlic powder
½ teaspoon ground black pepper

3 Tablespoons Homemade Vegan Parmesan Cheese

Position racks in the upper and lower thirds of the oven (if using two sheets) or the center of the oven (if using one). Preheat the oven to 400 degrees F. Generously coat two large, rimmed baking sheets with non-stick spray or use parchment paper.
Place the vegetables in a great big bowl (or you can toss them right on the two baking sheets, dividing the ingredients between each). 
In a small bowl, whisk together the olive oil, mustard, Italian seasoning, salt, garlic powder and pepper.  Pour the mixture over the vegetables and toss well to coat. (Pay special attention to the broccoli florets and make sure they get an adequate amount of oil, as they are more prone to burning.)
Divide the vegetables evenly between the two sheets, spreading them into a single layer. (You want them to roast and not steam, so make sure they’re in a single layer.)
Roast the vegetables at 400 F for 25 to 35 minutes (or if you have the convection option, do a convection bake at 375 degrees F for 20 to 25 minutes). Toss the vegetables, rotate the pans 180 degrees, and switch the pans' positions on the upper and lower racks halfway through. The vegetables should be turning brown and crispy at their edges and tender inside (the cooking time may vary based on your oven). 
Sprinkle with the Parmesan cheese. Enjoy hot or at room temperature, with additional salt and pepper to taste.
 
Nutrition (1of 6 servings) Calories: 164kcal; Carbohydrates: 21g; Protein: 5g; Fat: 8g; Saturated Fat: 1g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 5g; Potassium: 743mg; Fiber: 6g; Sugar: 8g; Vitamin A: 6736IU; Vitamin C: 156mg; Calcium: 90mg; Iron: 2mg