Creating Roasted Vegetables with Bright & Crunchy Herbed Topping is easier than you might think! Follow these simple steps for success:

1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C), ensuring that it’s hot enough for optimal roasting.
2. Prepare the Veggies: Chop the bell peppers, zucchini, cherry tomatoes, carrots, and red onion. Aim for uniform sizes for even cooking.
3. Season the Vegetables: In a large mixing bowl, toss the chopped vegetables with olive oil, sea salt, black pepper, dried oregano, and thyme until evenly coated.
4. Spread on a Baking Sheet: Transfer the seasoned vegetables onto a large baking sheet lined with parchment paper, ensuring they are spread out in a single layer.
5. Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through for even cooking.
6. Prepare the Herbed Topping: In a separate bowl, combine breadcrumbs, grated Parmesan cheese, fresh parsley, lemon zest, and lemon juice. Mix well until all ingredients are incorporated.
7. Add the Topping: After the vegetables are roasted, remove them from the oven. Sprinkle the herbed topping evenly over the vegetables.
8. Finish Roasting: Return the baking sheet to the oven for an additional 5-10 minutes, until the topping is golden brown and crispy.
9. Cool Slightly: Once roasted, remove the vegetables from the oven and allow them to cool slightly for best serving temperature.
10. Taste and Adjust: Before serving, taste the dish and adjust the seasoning if needed, adding extra salt, pepper, or lemon juice based on personal preference.