Cheesy Roasted Vegetables

Ingredients

• 2 mediumcarrots, peeled and sliced
• 2 smallcourgettes, sliced
• 2 smallyellow squash, sliced
• 85 g (¾ cup)low-moisture part-skim mozzarella, divided (reserve 28 g/¼ cup)
• 75 g (¾ cup)Parmesan, divided (reserve 25 g/¼ cup)
• 10 g (¼ cup) chopped fresh basil, or 1–2 tbsp (15–30 ml) dried basilbasil (reserve a little fresh basil for garnish)
• 2 clovesgarlic, minced
• About 60 ml (¼ cup), or enough to lightly coatextra-virgin olive oil
• To tastesalt and pepper

Instructions

1. 1

   Mix the vegetables

   Put all the vegetables in a large bowl with 57 g (½ cup) of the mozzarella, 50 g (½ cup) of the Parmesan, the basil, garlic, salt and pepper.

2. 2

   Add the oil

   Drizzle about 60 ml (¼ cup) of olive oil over the vegetables, using just enough to coat them lightly.

3. 3

   Fill the baking dish

   Transfer everything to a 23 × 33 cm (9 × 13 inch) baking dish.

4. 4

   Roast the vegetables

   Bake at 204°C (400°F) for 20–30 minutes, until the vegetables are tender and the cheese is browned and bubbling.

5. 5

   Add remaining cheese

   During the final 10 minutes of baking, add the reserved mozzarella and Parmesan.

6. 6

   Garnish and serve

   Before serving, garnish with fresh basil or fresh parsley, if you like.

What are cheesy roasted vegetables?

Roasted vegetables topped with cheese are a flexible home-cooking favourite rather than a dish tied to one particular cuisine. This version brings together carrots, courgettes and yellow squash with basil, garlic, mozzarella and Parmesan.

The vegetables soften in the oven while the cheese melts and browns. Reserving some cheese for the final part of cooking gives the top a fresh layer of melted cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 114 calories, 9g protein, 6g carbs, 6g fat.

The carbohydrates come mainly from the carrots and squash, while mozzarella and Parmesan provide most of the protein and fat; olive oil adds further fat. To make a balanced plate, serve a portion alongside a protein-rich main and an extra helping of vegetables or salad.

Choosing the vegetables

Carrots: slice them evenly so they have a chance to become tender alongside the softer squash.

Courgettes and squash: small ones work well here; slice them to a similar thickness so they roast at a similar pace.

Basil and garlic

Fresh basil: chopped leaves add a sweet, fragrant note; keep a little aside for the garnish if using fresh basil.

Dried basil: the recipe allows 1–2 tablespoons in place of fresh, so use the amount that suits your preference. Minced garlic gets mixed through the vegetables before they go into the oven.

Coating the vegetables

Olive oil: drizzle it over the bowl and toss until the vegetables are lightly coated rather than swimming in oil. The recipe gives about ¼ cup as a guide, but the useful cue is an even, light coating.

Seasoning: add salt and pepper to the bowl before transferring the mixture to the dish so they are distributed through the vegetables.

Getting the cheese topping right

First layer: mix most of the mozzarella and Parmesan with the vegetables so the cheese is spread throughout the dish.

Final layer: add the reserved cheese during the last 10 minutes. This gives it time to melt and brown without spending the whole bake in the oven.

Checking when it is ready

Timing: bake for 20–30 minutes at 204°C (400°F), as the vegetables can take different amounts of time depending on how thickly they are sliced.

Doneness: check that the carrots and squash are tender and that the cheese is bubbling and browned. If the vegetables need more time, continue baking until tender.

Serving ideas

Serve the vegetables as a side with roast chicken, grilled fish or a simple grain such as rice. They can also be spooned over toast or served alongside pasta for a more filling meal.

A scattering of fresh basil or parsley just before serving adds a fresh finish to the warm, savoury cheese.

Recipe notes & tips

• Slice the vegetables to a similar thickness for more even cooking.
• Use just enough olive oil to lightly coat the vegetables.
• Keep the reserved cheese aside until the final 10 minutes.
• Check the carrots for tenderness, as they may take longer than the squash.
• Garnish with fresh basil or parsley just before serving.

Variations

• Use dried basil: Replace the fresh basil with 1–2 tablespoons of dried basil.
• Change the herbs: Finish with fresh parsley instead of basil.
• Add another vegetable: Swap in a similar quantity of sliced seasonal vegetables.
• Adjust the cheese: Use a little more or less mozzarella to suit your preference.
• Add black pepper: Grind it over the vegetables before roasting for a peppery finish.

Common mistakes to avoid

• Uneven slices: Cut the vegetables to a similar thickness so they cook at a similar rate.
• Too much oil: Drizzle gradually and stop once the vegetables are lightly coated.
• Adding all the cheese at once: Reserve some for the final 10 minutes as directed.
• Relying only on the timer: Check that the vegetables are tender and the cheese is bubbling.
• Forgetting the garnish: Set aside a little fresh basil if you want to finish the dish with it.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven until hot, or use a microwave; the cheese may not be as browned after reheating.

Frequently asked questions