Vegetable Medley with Meatballs and Cheese

Ingredients

• 12 whole frozen meatballs
• 2 medium zucchini
• 1 large red bell pepper
• 3 cups cauliflower florets
• 1 cup shredded mozzarella cheese
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. 1

   Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.

2. 2

   Cut the 2 zucchini into 1-inch chunks and the 1 red bell pepper into 1-inch pieces. Spread them on the baking sheet with the 3 cups cauliflower florets.

3. 3

   Drizzle the 3 tbsp olive oil over the vegetables, then sprinkle with the 1 tsp salt and 1/2 tsp black pepper. Toss everything to coat evenly.

4. 4

   Arrange the 12 frozen meatballs among the vegetables on the sheet. Roast for 20 minutes, until the vegetables are tender and the meatballs are heated through.

5. 5

   Remove the sheet from the oven and sprinkle the 1 cup shredded mozzarella over the top. Return to the oven for 5 more minutes, until the cheese is melted and bubbly.

6. 6

   Let the dish rest for 2 minutes, then serve hot. Garnish with fresh parsley if you have it.

Tools you’ll need

• baking sheet
• parchment paper
• knife
• cutting board
• mixing spoon

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