Description
This veggie-forward bake brings out the best in your favorite vegetables with crispy cheese edges and melty goodness. It’s satisfying, savory, and simple enough for a weeknight—but impressive enough for guests.
Ingredients
2 medium zucchinis, sliced thin
1 large bell pepper, chopped
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
1 tablespoon olive oil
1 teaspoon garlic powder
0.5 teaspoon salt
0.5 teaspoon black pepper
1.5 cups shredded mozzarella cheese
0.75 cup shredded sharp white cheddar
0.25 cup grated Parmesan cheese
0.25 teaspoon red pepper flakes (optional)
Instructions
1. Preheat your oven to 400°F (200°C). Slice, chop, and halve all your vegetables. Toss them in a large bowl with olive oil, garlic powder, salt, and black pepper until evenly coated.
2. Transfer the vegetables to a parchment-lined baking dish. Spread them out in an even layer. Top evenly with mozzarella and cheddar. Sprinkle Parmesan last.
3. Bake for 25–30 minutes, or until the cheese is melted and bubbling, with golden brown edges. For extra crisp, broil the last 2–3 minutes—just keep a close eye!
Notes
Make sure your vegetables are dry before baking to avoid sogginess.
You can prep all ingredients ahead and store in the fridge before baking.
For extra protein, toss in cooked shredded chicken or crumbled sausage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 45mg
Keywords: cheesy vegetable bake, vegetarian, roasted vegetables