Nigella Lawson Roasted Vegetables with Cheese
Elevate your vegetable game with Nigella Lawson's Roasted Vegetables with Cheese—an effortlessly delicious dish that combines vibrant, caramelized zucchini, bell peppers, and cherry tomatoes with the gooey decadence of melted mozzarella. Infused with aromatic garlic, a sprinkle of dried oregano, and a drizzle of olive oil, this recipe roasts to perfection in just 35 minutes. Ideal as a hearty vegetarian main or a versatile side dish, it's finished with fresh basil for a burst of flavor and the perfect presentation. Serve it warm with crusty bread or rice for a satisfying meal that's as simple as it is sensational. Perfect for weeknights or casual gatherings, this dish is destined to become a family favorite.
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Recipe Information
Ingredients
- 2 medium Zucchini (Courgettes)
- 1 large Red Bell Pepper
- 1 large Yellow Bell Pepper
- 1 large Red Onion
- 200 grams Cherry Tomatoes
- 3 tablespoons Olive Oil
- 3 large Garlic Cloves
- 1 teaspoon Dried Oregano
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground Black Pepper
- 150 grams Mozzarella Cheese (fresh or shredded)
- 8 leaves Fresh Basil Leaves (optional for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper or lightly grease it with olive oil.
Wash the zucchini, bell peppers, and cherry tomatoes. Trim the ends of the zucchini and slice them into thick rounds. Cut the bell peppers into large chunks, and peel and slice the red onion into wedges.
On the prepared baking tray, arrange the zucchini, bell peppers, onion slices, and cherry tomatoes in a single layer.
Peel and finely mince the garlic cloves. In a small bowl, whisk together the garlic, olive oil, dried oregano, salt, and black pepper.
Drizzle the garlic olive oil mixture evenly over the vegetables. Toss gently to ensure everything is well coated.
Roast the vegetables in the preheated oven for 25 minutes, stirring once halfway through to ensure even cooking.
After 25 minutes, remove the tray from the oven and scatter the mozzarella cheese evenly over the roasted vegetables.
Return the tray to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let rest for 5 minutes. Garnish with fresh basil leaves if desired before serving.
Serve warm as a side dish, or pair with crusty bread or rice for a satisfying vegetarian main course.
Nutrition Facts
Calories |
1118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1970 mg | 86% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 39.9 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1169 mg | 90% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2461 mg | 52% | |
*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.
