Four Cheese Roasted Vegetables
Indulge in the ultimate comfort food with this Four Cheese Roasted Vegetables recipe, a medley of vibrant, oven-roasted zucchini, bell peppers, cherry tomatoes, and red onion enveloped in a luscious blend of mozzarella, Parmesan, Fontina, and creamy goat cheese. Seasoned with garlic, oregano, and olive oil, these tender veggies are roasted to perfection before being topped with the melty, bubbly richness of four cheeses. Ideal as a crowd-pleasing side dish or a standalone vegetarian meal, this recipe is as visually stunning as it is flavorful. Ready in under 45 minutes, it's a feast for both the palate and the eyes, perfect for weeknight dinners or weekend entertaining.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 medium Red onion
- 1.5 cups Cherry tomatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Fontina cheese, shredded
- 0.5 cup Goat cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Wash and trim the vegetables. Slice the zucchini into half-moons, the bell peppers into strips, and the red onion into wedges. Leave the cherry tomatoes whole.
In a large mixing bowl, combine the zucchini, bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil and toss to coat evenly.
Sprinkle the vegetables with garlic powder, dried oregano, salt, and black pepper. Toss again to ensure even seasoning.
Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
Roast the vegetables in the preheated oven for 25 minutes, stirring halfway through to ensure even cooking.
While the vegetables roast, prepare the cheese topping. In a small bowl, mix together the mozzarella, Parmesan, and Fontina cheeses.
Once the vegetables are roasted and slightly tender, remove the baking sheet from the oven.
Sprinkle the mixed cheeses over the vegetables evenly, then add the crumbled goat cheese on top.
Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove the roasted vegetables from the oven and garnish with fresh parsley before serving.
Serve warm as a side dish or enjoy as a vegetarian main course.
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 7284 mg | 317% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 46.1 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1987 mg | 153% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2730 mg | 58% | |
*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.
