Cheesy Vegetable Medley
Elevate your vegetable game with the irresistible "Cheesy Vegetable Medley," a colorful and flavorful casserole perfect for family dinners or festive gatherings. This recipe combines vibrant veggies like broccoli, cauliflower, carrots, red bell pepper, and zucchini, roasted to tender perfection with a blend of olive oil, garlic powder, and spices. Topped with a luscious layer of melted cheddar cheese and a crisp Parmesan-panko breadcrumb crust, this dish offers the ultimate blend of creamy and crunchy textures. Ready in under an hour, this customizable recipe is a show-stopping side dish or satisfying vegetarian main course, brimming with nutrients and cheesy goodness. Boost your culinary repertoire with this crowd-pleaser today!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup Broccoli florets
- 1 cup Cauliflower florets
- 2 large Carrots
- 1 large Red bell pepper
- 1 medium Zucchini
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1.5 cups Shredded cheddar cheese
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Wash and prepare the vegetables: Cut the broccoli and cauliflower into bite-sized florets, slice the carrots into thin rounds, dice the red bell pepper, and slice the zucchini into half-moons.
In a large mixing bowl, combine the prepared vegetables with olive oil, garlic powder, salt, and black pepper. Toss well to ensure the vegetables are evenly coated.
Transfer the vegetable mixture into a large baking dish, spreading them out evenly.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil from the baking dish and sprinkle the shredded cheddar cheese evenly over the vegetables.
In a small bowl, mix together the grated Parmesan cheese, Panko breadcrumbs, and chopped parsley. Sprinkle this mixture over the cheddar-covered vegetables for a crunchy topping.
Return the baking dish to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and the topping is golden brown.
Once cooked, remove from the oven and let it rest for a few minutes before serving.
Serve warm as a side dish or a light main course. Enjoy your Cheesy Vegetable Medley!
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.0 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 427 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
