Parmesan Roasted Vegetables

Steps

1. Preheat oven to 425º Fahrenheit and line 2 baking sheets with parchment paper.

2. Toss the 4 cups mixed vegetables, in a large bowl with 2 tablespoons olive oil, 2 tablespoons unsalted butter,and 2 teaspoons garlic, .

3. In a small bowl, combine 1 ½ cups panko breadcrumbs, ⅓ cup parmesan cheese, ¼ teaspoon paprika, ¼ teaspoon black pepper, ½ teaspoon salt and 1 teaspoon Italian seasoning. Add the vegetables and the panko mixture into a large ziplock bag. Close the bag tightly and shake until all the vegetables are evenly coated. You may have to press the veggies into the remaining panko mixture to really coat them well.

4. Place the breaded vegetables on the prepared baking sheets, leaving a little space between them.

5. Bake for 15-20 minutes, until all the vegetables are tender and the panko breading is golden brown and crispy. Serve immediately.