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Cheesy Roasted Veggie Bake

A comforting oven-baked casserole filled with roasted vegetables, herbs, and layers of melted cheese.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: American, Mediterranean
Calories: 260

Ingredients
  

Vegetables
  • 2 zucchinis sliced
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 red onion cut into wedges
  • 1 cup cherry tomatoes halved
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Cheese Topping
  • 1.5 cups mozzarella cheese shredded
  • 0.5 cup parmesan cheese grated
  • 0.25 cup heavy cream optional

Equipment

  • Baking dish
  • Baking sheet
  • Mixing bowl
  • Chef’s knife

Method
 

  1. Preheat oven to 425°F (220°C) and grease a baking dish.
  2. Toss zucchini, peppers, onion, and tomatoes with olive oil, garlic, and seasonings.
  3. Spread vegetables on a baking sheet and roast 20–25 minutes.
  4. Transfer roasted vegetables to baking dish and drizzle with cream if using.
  5. Top evenly with mozzarella and parmesan cheese.
  6. Bake 12–15 minutes until cheese is melted and bubbly.
  7. Broil briefly for a golden top, then garnish and serve.

Notes

You can swap vegetables seasonally or add protein like beans or chicken.