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Roasted vegetables with cheese

Amanda Webb
Easy vegetable bake bursting with flavors of vibrant vegetables and melted cheese to serve as a side dish.
Course(s): Side Dish
Cuisine: Italian, Mediterranean


  • 3 cups diced vegetables cauliflower, broccoli, beans, carrot, mushroom, and spinach
  • 2 Tbsps butter or olive oil
  • salt and pepper to taste
  • ½ cup mozzarella cheese grated
  • ½ cup parmesan cheese grated


  • Line the vegetables in a baking tray and apply oil and seasonings to them. Don't put too much salt as Parmesan is salty.
  • Roast vegetables in a pre-heated oven at 220°C for 10-12 minutes or until 70% done. Make sure not to cook vegetables 100% as you will be baking them again with cheese. When overcooked, vegetables lose their structure and crunch.
  • Remove from the oven and transfer the veggies to a smaller oven-proof dish.
  • Sprinkle both the cheeses on vegetables.
  • Bake again for another 5-7 minutes until cheese melts.
  • Broil for 2 minutes to get a perfect golden-brown crust.
  • Remove from oven and let it rest for 5 minutes.
  • Serve it along with a bowl of pasta or rice.
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Calories: 914kcal | Carbohydrates: 76g | Protein: 49g | Fat: 51g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1609mg | Potassium: 1253mg | Fiber: 22g | Sugar: 1g | Vitamin A: 29195IU | Vitamin C: 57mg | Calcium: 1018mg | Iron: 6mg
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