Oregano and Parmesan Roasted Vegetables

Ingredients

• Black pepper - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Parmesan cheese - 1/4 cup, grated
• Dried oregano - 1 teaspoon
• Olive oil - 2 tablespoons
• Assorted vegetables (e.g., carrots, bell peppers, zucchini, broccoli) - 4 cups, cut into bite-sized pieces

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the vegetables with olive oil, dried oregano, Parmesan cheese, salt, and black pepper until well coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring once halfway through.
5. Remove from the oven and serve hot.