How to Make Cheesy Roasted Vegetables

Roasting vegetables, seasoning them and topping them with cheese is a great way to get even picky eaters to eat their veggies. Roasting at a high heat gives vegetables a slightly sweet flavor, and everything tastes better with cheese.

Instructions

Difficulty: Easy

Things You’ll Need:

• 9 x 13 glass baking dish
• 2 to 3 potatoes
• 3 carrots
• 1 small onion
• 3 cloves garlic
• Additional vegetables of your choice
• 2 tbsp. olive oil
• 1 tbsp. basil
• 1 tbsp. oregano
• 1/4 tsp. salt
• 1/2 tsp. black pepper
• Paprika
• 1 cup mozzarella cheese

1. Peel potatoes and chop into 1-inch cubes. Peel and slice carrots. Peel onion and cut into wedges.
2. Place cubed potatoes, sliced carrots and onion in a greased 9 x 13 glass baking dish.
3. Add olive oil, basil, oregano, salt and pepper. Sprinkle with paprika. Mix well, using your hands to get the best coverage of spices.
4. Bake in a 425 degree oven for 20 minutes.
5. While the carrots, potatoes and onion are baking, peel and finely chop garlic and chop additional veggies into bite-size pieces.
6. Remove veggies from oven and stir. Add additional chopped vegetables and garlic; toss well. Add another drizzle of olive oil if the new veggies are too dry.
7. Return to oven for another 20 minutes or until veggies are tender.
8. Cover veggies with mozzarella cheese and return to oven until melted.
9. Serve as a side dish.

Tips & Warnings

• The additional veggies added at the 20-minute mark can be any hearty vegetable that can stand up to the heat of roasting. Popular choices include broccoli, zucchini, bell pepper (any color), Brussels sprouts or asparagus.
• Try not to overload the baking dish. Ideally, you want all the veggies to lie in a single layer so that they can brown evenly.
• Cooks, be aware that roasting vegetables takes longer than boiling or steaming, but the end product is worth the wait.