Best 4 Cheese Topped Roasted Vegetables Recipes

**Cheese Topped Roasted Vegetables: A Symphony of Flavors and Colors**

Embark on a culinary journey with our tantalizing cheese topped roasted vegetables recipe collection. This delectable ensemble of recipes transforms ordinary vegetables into extraordinary delights, showcasing the perfect harmony of flavors and textures. From vibrant bell peppers and hearty broccoli to earthy carrots and tender zucchini, each vegetable is roasted to perfection, capturing its natural sweetness and caramelized goodness. The crowning glory is a generous sprinkling of melted cheese, creating a golden, irresistibly crispy crust that elevates the dish to new heights of indulgence. Whether you're seeking a nutritious side dish, a vegetarian main course, or an impressive appetizer, our cheese topped roasted vegetables recipes have something for every palate and occasion.

Check out the recipes below so you can choose the best recipe for yourself!

GARLIC PARMESAN ROASTED VEGETABLES

Garlic Parmesan Roasted Vegetables image

Provided by Melissa Sperka

Categories Side Dish

Time 55m

Number Of Ingredients 12

Ingredients

1 medium head of cauliflower (core removed and florets separated)
4 cups broccoli florets
1 lb baby carrots
1 medium red onion (cut into thin wedges)
1/3 cup olive oil
1/3 cup grated Parmesan cheese plus 2 Tbsp (divided)
4 medium garlic cloves (minced)
1 1/2 tsp garlic salt
1 tsp dry Italian seasoning
black pepper or red pepper flakes to taste
2 Tbsp melted butter
1 Tbsp chopped fresh Italian parsley

Steps:

Preheat the oven to 425°F. Liberally spray 2 baking pans with cooking spray.
In a large bowl, toss together the cauliflower, broccoli, carrots and onion wedges.
Drizzle with olive oil, 1/3 cup Parmesan cheese, minced garlic, garlic salt, Italian seasoning and black pepper. Mix well.
Spread in a single layer on the baking sheets.
Roast for 20 minutes, then stir and rotate pans if needed. Continue to roast for an additional 20 minutes or until golden and caramelized.
Immediately drizzle with the melted butter.
Sprinkle the top with the remaining grated Parmesan cheese and fresh parsley.

Nutrition Facts : ServingSize 1 cup, Carbohydrate 18 g, Protein 7 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 5 mg, Sodium 820 mg, Fiber 6 g, Sugar 7 g, Calories 245 kcal

ROASTED VEGETABLE-CHEESE PIE

Roasted Vegetable-Cheese Pie image

Make and share this Roasted Vegetable-Cheese Pie recipe from Food.com.

Provided by Vino Girl

Categories Savory Pies

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 cups cooked basmati rice or 2 cups long-grain rice
2 egg whites, lightly beaten
1/4 cup grated parmesan cheese
cooking spray
1 1/2 cups sliced zucchini
1 1/2 cups sliced yellow squash
1 cup thinly sliced onion
1 cup thinly sliced fennel bulb
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon olive oil
1/4 teaspoon salt
2 garlic cloves, crushed
1/4 cup chopped pitted kalamata olive
1 tomatoes, sliced
1/2 cup Fontina cheese, divided

Steps:

Preheat oven to 400°.
Combine first three ingredients. Press evenly into a 9-inch pie plate coated with cooking spray. Bake at 400° for 10 minutes.
Remove from oven. Increase oven temperature to 450°.
Combine zucchini and next 8 ingredients (zucchini through garlic) in a medium bowl; stir to coat. Place vegetable mixture on a baking sheet coated with cooking spray. Bake for 15 minutes or until vegetables are tender.
Remove vegetable mixture from oven. Add olives and tomato; toss gently.
Reduce oven temperature to 375°.
Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup fontina cheese. Bake for 30 minutes.

Nutrition Facts : Calories 159.6, Fat 5.7, SaturatedFat 2.7, Cholesterol 14.1, Sodium 318.4, Carbohydrate 20.1, Fiber 2.6, Sugar 3.1, Protein 7.8

VEGETABLE CHEESE BAKE

Vegetable Cheese Bake image

You can't go wrong with creamed veggies in a cheese sauce. What a delight!

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 cups frozen mixed vegetables
1/4 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup milk
1/3 cup shredded cheddar cheese

Steps:

Place 1 in. of water in a saucepan; add vegetables. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are crisp-tender. Drain. In a saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until cheese is melted. Stir in vegetables., Transfer to a greased 2-1/2 cup baking dish. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and vegetables are tender. Let stand for 3-5 minutes before serving.

Nutrition Facts :

ROASTED VEGETABLES WITH GOAT CHEESE

Roasted Vegetables with Goat Cheese image

Earthy roasted vegetables, peppery arugula, and creamy goat cheese give this salad an irresistible contrast of tastes and textures.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h15m

Number Of Ingredients 9

Ingredients

1 eggplant (1 pound), peeled and cut into 1-inch pieces
2 red or yellow bell peppers, cut into 1-inch pieces
1 red onion, halved and cut into 1-inch pieces
1 to 2 zucchini (12 ounces), halved lengthwise and cut into 1-inch pieces
4 tablespoons olive oil
Coarse salt and ground pepper
2 tablespoons freshly squeezed lemon juice
1 to 2 bunches arugula (8 ounces), stems trimmed
1 cup crumbled goat cheese (4 ounces)

Steps:

Preheat oven to 425 degrees. In a large bowl, toss vegetables with 3 tablespoons olive oil; season generously with salt and pepper. Transfer to a rimmed baking sheet; roast, turning vegetables halfway through, until tender and browned, about 40 minutes. Let cool to room temperature, about 15 minutes.
In a large bowl, whisk together remaining tablespoon olive oil and lemon juice; season with salt and pepper. Add roasted vegetables and arugula; toss well. Serve sprinkled with goat cheese.

Nutrition Facts : Calories 285 g, Fat 20 g, Fiber 6 g, Protein 10 g

Tips:

Choose firm vegetables: Choose vegetables that can withstand roasting without becoming mushy. Good options include broccoli, carrots, potatoes, and zucchini.
Cut vegetables into uniform sizes: This will ensure that they cook evenly. If the vegetables are too small, they may overcook and become mushy. If they are too large, they may not cook through.
Toss vegetables with olive oil and seasonings: This will help them to brown and caramelize in the oven. You can use any seasonings you like, but some good options include salt, pepper, garlic powder, and onion powder.
Roast vegetables at a high temperature: This will help them to brown and caramelize quickly. The ideal temperature for roasting vegetables is 425 degrees Fahrenheit.
Roast vegetables until they are tender: The cooking time will vary depending on the type of vegetables you are roasting. However, most vegetables will be done roasting in about 20-30 minutes.
Top vegetables with cheese: Once the vegetables are roasted, you can top them with cheese and return them to the oven until the cheese is melted. This will add a delicious and cheesy crust to the vegetables.
Serve vegetables immediately: Roasted vegetables are best served immediately after they are cooked. This is when they are at their most flavorful and crispy.

Conclusion:

Cheese-topped roasted vegetables are a delicious and easy side dish that can be enjoyed by people of all ages. They are a great way to get your daily dose of vegetables. They're also a good source of vitamins, minerals, and antioxidants. So next time you're looking for a healthy and flavorful side dish, give cheese-topped roasted vegetables a try!