Imagine a dish that transforms ordinary vegetables into a mouthwatering masterpiece, where crispy roasted veggies meet a luxurious four-cheese blend that melts perfectly in every single bite. This Four Cheese Roasted Vegetables recipe is not just a side dish – it's a culinary experience that will elevate your dinner game and leave everyone at the table begging for seconds. Whether you're a veggie lover, a cheese enthusiast, or someone looking to add some excitement to your meal, this recipe promises a flavor explosion that's both simple to make and incredibly delicious.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups mixed vegetables (zucchini, bell peppers, carrots)
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 cup feta cheese, crumbled
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
- 1 tsp dried Italian herbs
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Wash and prepare the mixed vegetables. Cut zucchini into half-moon slices, bell peppers into bite-sized chunks, and carrots into diagonal rounds approximately 1/2 inch thick.
- In a large mixing bowl, toss the chopped vegetables with olive oil, ensuring each piece is evenly coated. Sprinkle salt, black pepper, and dried Italian herbs over the vegetables, mixing thoroughly to distribute seasonings.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting and caramelization.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring once halfway through to ensure even cooking and browning.
- Remove the baking sheet from the oven. Sprinkle the four cheeses (mozzarella, cheddar, Parmesan, and feta) evenly over the roasted vegetables.
- Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and slightly golden.
- Remove from the oven and let the vegetables rest for 2-3 minutes to allow the cheese to set slightly.
- Transfer to a serving dish, garnish with additional fresh herbs if desired, and serve hot as a side dish or light main course.
Tips
- Vegetable Selection: Choose fresh, firm vegetables that roast well. While this recipe uses zucchini, bell peppers, and carrots, you can experiment with other options like Brussels sprouts, cauliflower, or butternut squash.
- Even Cutting: Ensure all vegetable pieces are roughly the same size to guarantee uniform cooking and prevent some pieces from burning while others remain undercooked.
- Don't Overcrowd: Use a large baking sheet and spread vegetables in a single layer. Overcrowding can lead to steaming instead of roasting, preventing that desirable caramelization.
- Cheese Melting Trick: For the most beautiful cheese melt, remove vegetables from the oven just when they're slightly golden, then add cheese and return to the oven for those final 5-7 minutes.
- Herb Enhancement: While dried Italian herbs work great, consider adding fresh herbs like basil or thyme after roasting for an extra burst of freshness.
- Make It a Meal: Transform this side dish into a main course by adding grilled chicken, tofu, or serving over quinoa or rice.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 15g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 45mg
