Menu
Roasted Herbed Squash with Goat Cheese Roasted Herbed Squash with Goat Cheese
Vegetables with Cheese Sauce Vegetables with Cheese Sauce
Oven-Roasted Vegetables Oven-Roasted Vegetables
Roasted Peppers and Cauliflower Roasted Peppers and Cauliflower
Herb-Roasted Vegetables Herb-Roasted Vegetables
Parmesan Roasted Broccoli Parmesan Roasted Broccoli
Roasted Vegetables Roasted Vegetables
Roasted Vegetable Salad Roasted Vegetable Salad
Roasted Brussels Sprouts & Cauliflower Roasted Brussels Sprouts & Cauliflower
Roasted Veggie Platter Roasted Veggie Platter
Roasted Broccoli & Cauliflower Roasted Broccoli & Cauliflower
Thyme-Roasted Vegetables Thyme-Roasted Vegetables
Roasted Parmesan Carrots Roasted Parmesan Carrots
Roasted Greek Potatoes with Feta Cheese Roasted Greek Potatoes with Feta Cheese
Roasted Carrots with Thyme Roasted Carrots with Thyme
Roasted Brussels Sprouts & 3-Cheese Crostini Roasted Brussels Sprouts & 3-Cheese Crostini
Roasted Cauliflower & Brussels Sprouts with Bacon Roasted Cauliflower & Brussels Sprouts with Bacon
Cheese and Onion Potatoes Cheese and Onion Potatoes
Roasted Potatoes and Artichokes Roasted Potatoes and Artichokes
Roasted Veggie Pizza Roasted Veggie Pizza

Cheese-Topped Roasted Vegetables

2 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Bake: 45 min.

Makes

8 servings

Updated: Oct. 21, 2022
This recipe is a great addition to any meal. If your family aren't veggie loves, try this. The cheese adds extra flavor everyone will love.—Meredith Holman, Silver Spring, Maryland
Cheese-Topped Roasted Vegetables
Cheese-Topped Roasted Vegetables Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 3 small red potatoes, quartered
  • 2 medium carrots, cut into 1/2-inch slices
  • 1 small onion, cut into wedges
  • 3 teaspoons olive oil, divided
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 large zucchini, cut into 1/2-inch pieces
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 6 large fresh mushrooms, quartered
  • 2 garlic cloves, minced
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon minced fresh basil
  • 1 teaspoon minced fresh oregano

Directions

  1. Place the potatoes, carrots and onion in a large resealable plastic bag. Add 1-1/2 teaspoons oil, 1/8 teaspoon salt and 1/8 teaspoon pepper; turn to coat.
  2. Place potato mixture in a single layer in a greased 15x10x1-in. baking pan (set bag aside). Bake at 425° for 20 minutes.
  3. Add the zucchini, red pepper, mushrooms and garlic to the reserved bag. Add the remaining oil, salt and pepper; turn to coat. Stir into potato mixture.
  4. Bake 25-30 minutes longer or until vegetables are tender. Transfer to a large serving bowl. Sprinkle with cheeses and herbs.

Nutrition Facts

3/4 cup: 129 calories, 5g fat (3g saturated fat), 12mg cholesterol, 177mg sodium, 16g carbohydrate (3g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 3 vegetable, 1 fat.