🥗 Recipe: Cheesy Roasted Vegetable Bake
Prep time: 15 minutes
Cook time: 35–40 minutes
Servings: 6
Dietary: Vegetarian, Gluten-Free (ensure spices are certified)
Ingredients
The Veggie Base:
Potatoes: 2 medium (cubed small)
Zucchini: 2 medium (sliced into half-moons)
Red Bell Pepper: 1 large (chopped)
Broccoli: 1 head (cut into small florets)
Red Onion: 1 large (wedged)
Cherry Tomatoes: 1 cup (whole)
The Seasoning:
Olive Oil: 3 tbsp
Garlic: 3 cloves, minced
Dried Oregano & Thyme: 1 tsp each
Smoked Paprika: ½ tsp
Salt & Black Pepper: To taste
The Topping:
Mozzarella Cheese: 1 ½ cups, shredded
Parmesan Cheese: ¼ cup, grated
Fresh Parsley: For garnish
Instructions
Prep the Oven: Preheat your oven to 200°C (400°F). Grease a large baking dish or rimmed sheet pan.
Toss the Veggies: In a large bowl, combine all the chopped vegetables. Drizzle with olive oil and add the garlic, oregano, thyme, paprika, salt, and pepper. Toss until every piece is well-coated.
Initial Roast: Spread the vegetables in a single layer on the tray. Roast for 25–30 minutes, tossing halfway through, until the potatoes are fork-tender and the edges are slightly charred.
Add the Cheese: Remove from the oven. Sprinkle the mozzarella and parmesan evenly over the top.
The Melt: Return to the oven for another 8–10 minutes, or until the cheese is golden and bubbly.
Serve: Let it rest for 5 minutes (this prevents the juices from being too runny), garnish with fresh parsley, and dig in!
💡 Tips & Notes
Size Matters: Cut harder vegetables (potatoes, carrots) into smaller pieces and softer vegetables (zucchini, peppers) into larger chunks so they finish cooking at the same time.
Don’t Overcrowd: Use two pans if necessary. If the veggies are piled on top of each other, they will steam instead of roast, and you’ll lose that delicious caramelization.
The “Crunch” Factor: For a crispy topping, mix ¼ cup of Panko breadcrumbs with the cheese before sprinkling.
📊 Nutritional Info (Per Serving)
Values are estimates based on standard ingredient sizes.
Nutrient Amount
Calories 245 kcal
Protein 11g
Total Fat 14g
Carbohydrates 21g
Fiber 4g
Net Carbs 17g
✨ Health Benefits
Phytochemical Punch: The variety of colors (purple onion, red pepper, green broccoli) ensures a broad spectrum of antioxidants that fight inflammation.
High Fiber: Excellent for gut health and keeping you full longer.
Bone Health: A solid dose of calcium from the cheese and Vitamin K from the broccoli.
❓ Common Q&A
Q: Can I use frozen vegetables?A: You can, but they tend to release more water. Thaw and pat them dry thoroughly first. Increase the heat by 10°C to help evaporate excess moisture.
Q: How do I store leftovers?A: Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain the texture; the microwave makes the veggies a bit soft.
Q: What protein goes well with this?A: This is great alongside grilled chicken, pan-seared salmon, or even a simple fried egg on top for breakfast.