Cheese And Roasted Veggies: The Perfect Pairing

Roasted vegetables are a delicious and healthy meal, but some people might find them a little dull on their own. Adding cheese is a great way to make them more indulgent and exciting. But what are the best cheeses to use?

A variety of cheeses can be used to top roasted vegetables, including cheddar, mozzarella, gruyere, parmesan, and goat's cheese. For a more indulgent option, you could try a combination of cheeses, such as gruyere and parmesan, or even add slices of brie.

When it comes to choosing the right vegetables, almost anything goes! Popular options include broccoli, carrots, peppers, onions, and cabbage. For a sweeter option, try using root vegetables like sweet potatoes, beets, or parsnips.

So, the next time you're looking for a tasty way to enjoy your veggies, why not give roasted vegetables with cheese a go? It's a simple yet delicious combination that's hard to beat!

Roasted vegetables with cheese sauce and toasts

Ingredients

• Broccoli
• Carrots
• Turnip
• Onion
• Vegetable broth
• Cheese (Swiss and/or goat cheese)
• Salt
• Pepper
• Bread (baguette)
• Cornstarch

Method

• Preheat the oven to 450°.
• Cut the vegetables roughly into bite-sized pieces.
• Spread the vegetables on a large, rimmed baking sheet and drizzle with olive oil.
• Sprinkle with salt and pepper and toss to coat.
• Roast in the oven for 15-20 minutes, until crisp and beginning to brown.
• Meanwhile, cut the baguette into 1/2-inch thick slices and place them in the oven on another baking sheet. Toast until browned but still soft in the middle, which should take about 10 minutes.
• While the vegetables and bread are in the oven, mix cornstarch with broth in a small saucepan. Bring to a soft boil and add the cheese. Stir continuously until all of the cheese has melted.
• Serve the roasted vegetables and toasts with the cheese sauce on the side for dipping.

Tips and Variations

• Feel free to experiment with different vegetables, cheeses, and types of bread.
• You can also skip the bread if you prefer.
• This recipe is very versatile and hard to go wrong with.
• If you want to add some extra flavour, try using different types of oil or butter when roasting the vegetables.
• You can also try adding some herbs or spices to the cheese sauce, such as thyme, rosemary, or cayenne pepper.
• If you're short on time, you can buy pre-chopped vegetables or chop the vegetables ahead of time.
• Make sure to use enough oil when roasting the vegetables to ensure they get crispy.
• If you're making a larger batch, use two baking sheets and rotate them halfway through cooking to ensure even cooking.
• For an extra cheesy dish, try sprinkling some grated cheddar, mozzarella, gruyere, or parmesan cheese on the roasted vegetables and popping them back into the oven for a few minutes to melt the cheese.
• You can also try adding some thin lemon or orange slices to the baking sheet with the vegetables for a citrus twist.

Parmesan roasted vegetables

Roasted vegetables are a great option for a side dish, and adding Parmesan cheese can make them even more indulgent and tasty. Parmesan roasted vegetables are an easy and versatile dish that can be made with a variety of vegetables. Here is a step-by-step guide to making delicious Parmesan roasted vegetables:

Ingredients:

• Vegetables: Broccoli, cauliflower, carrots, red onions, bell peppers, cabbage, zucchini, and mushrooms are all great options. You can use a single type of vegetable or a medley of vegetables.
• Olive oil
• Seasonings: Garlic, garlic salt, Italian seasoning or dried thyme and rosemary, black pepper or red pepper flakes, and fresh parsley for garnish (optional).
• Parmesan cheese: Grated or shredded Parmesan cheese.
• Butter (optional): For an extra indulgent touch, you can drizzle melted butter on the roasted vegetables before serving.

Instructions:

• Preheat your oven to 400°F (200°C) or 425°F (220°C), depending on your oven and the vegetable you are using.
• Prepare the vegetables by cutting them into bite-sized pieces or wedges. You can use a mix of vegetables or focus on a single type.
• In a large bowl, toss the vegetables with olive oil, seasonings, and Parmesan cheese. Make sure they are evenly coated.
• Spread the vegetables in a single layer on a baking sheet or two, depending on the quantity. Crowding the vegetables will steam them instead of roasting them.
• Roast the vegetables for 20 minutes, then stir and rotate the pans if needed for even cooking.
• Continue roasting for an additional 20 minutes or until they are golden, crispy, and slightly caramelized.
• Remove from the oven and drizzle with melted butter, if desired.
• Sprinkle the roasted vegetables with the remaining Parmesan cheese and garnish with fresh parsley.
• Serve and enjoy!

Tips and Variations:

• You can prepare the vegetables in advance and store them in Ziploc bags in the refrigerator until you are ready to roast them.
• When arranging the vegetables on the pan, allow room for air to circulate. This ensures even roasting.
• You can line the sheet pan with aluminium foil or parchment paper for easy cleanup.
• Feel free to personalise the recipe to your taste. You can add parsnips, colourful bell peppers, fresh mushrooms, or blanched red potatoes to the mix.
• For a lighter version, use cooking spray or an oil spritzer instead of drizzling olive oil, and reduce or omit the butter.
• Store leftover roasted vegetables in the refrigerator for up to 3-4 days and reheat in the microwave when needed.

Roasted Greek potatoes with feta cheese

Ingredients:

• 5 pounds of potatoes, peeled and cut into wedges (baby potatoes are recommended for extra flavour)
• 1 cup of water, plus more if needed
• 1/4 cup of fresh lemon juice
• 6 cloves of garlic, minced
• Ground black pepper to taste
• 1 1/2 tablespoons of dried oregano
• 1 teaspoon of chopped fresh mint
• 8 ounces of crumbled feta cheese

Method:

Preheat your oven to 450°F. Lightly oil a large baking dish. In a large bowl, stir together the potatoes, water, lemon juice, garlic, salt, and pepper until the potatoes are evenly coated. Pour this mixture into your prepared baking dish.

Roast the potatoes until they begin to brown, which should take around 40 minutes. Then, season with oregano and mint. If the mixture looks dry, add another 1/2 cup of water. Return to the oven and bake until the potatoes are very tender, which will take around another 40 minutes.

Finally, top with feta cheese and return to the oven for a few minutes to allow the cheese to melt.

Tips:

Some recipes suggest boiling the potatoes for a few minutes before roasting to soften them. You can also add other ingredients like frozen spinach, or eggplant marinated with the potatoes. This dish pairs well with grilled chicken or lamb chops, or can be enjoyed on its own.

Roasted veggies with dipping sauce

Ingredients

• 1 cup broccoli florets
• 1 broccoli stem, shaved then sliced on the diagonal
• 2 carrots, sliced diagonally in about ½ inch pieces
• 1 turnip, cut into wedges
• ½ medium onion, cut into wedges
• 4 oz vegetable broth or chicken broth (if you aren't vegetarian)
• 4 oz cheese (a combination of Swiss and goat's cheese works well)
• Olive oil
• Salt and pepper to taste
• Bread (optional)

Method

• Preheat the oven to 450°.
• Cut all the veggies roughly—they don’t need to be perfect.
• Spread the vegetables on a large, rimmed baking sheet and drizzle with olive oil. Sprinkle with some salt and pepper and toss to coat.
• Roast in the oven for 15-20 minutes, until crisp-tender and beginning to brown.
• Meanwhile, if you want to include bread with your roasted veggies, cut a few ½ inch thick slices of baguette and place them in the oven on another sheet, or move the veggies over to make room for the bread. Toast until browned but still soft in the middle. This should take about 10 minutes.
• While the veggies and bread are in the oven, mix cornstarch with broth in a small saucepan. Bring to a soft boil and add the cheese. Stir continuously until all of the cheese has melted. Pour into a small bowl and put a pinch of pepper on top if you like.
• Serve the cheese sauce with the roasted veggies and the bread on the side.

Tips

• Feel free to experiment with different vegetables, cheeses and types of bread (or skip the bread altogether).
• This recipe is very flexible, so use any veggies good for roasting.
• If you want to reheat roasted vegetables, try undercooking them by about five minutes so they finish cooking when you reheat them. Or, if you’re reheating in the microwave, cover them with a wet paper towel so that they don’t dry out.

Au gratin vegetables

Au gratin, derived from the French term "by grating" or "with a crust", is a cooking style that involves adding breadcrumbs or grated cheese to a dish. The cheese is melted and browned, creating a delicious, crispy topping. In this instance, we will be focusing on creating a mouth-watering au gratin vegetable dish.

Ingredients

The beauty of au gratin vegetables is that you can choose a variety of veggies that suit your taste buds. Some popular options include potatoes, zucchini, squash, eggplant, onions, carrots, cauliflower, peas, and beans. You can also add in proteins like chicken or bacon for a heartier meal.

For the cheese sauce, you will need butter, flour, milk, garlic, onions, and your choice of cheese. Classic options for au gratin include Gruyere and Parmesan, but you can also use cheddar, mozzarella, or a combination of cheeses.

Preparation

To prepare the veggies, slice them thinly and uniformly so they cook evenly. You can use a mandoline or a sharp knife for this step. Blanch the vegetables in boiling water, cooking them just enough so they remain slightly crisp.

Next, make the cheese sauce. Sauté garlic and onions in butter, then add flour to create a roux. Cook the roux until it smells slightly nutty. Slowly add milk to the roux, whisking continuously to avoid lumps. Add your choice of cheese and stir until melted. Season with salt, pepper, and herbs like rosemary or thyme.

Cooking

Place the blanched veggies in a baking dish and pour the cheese sauce over them. Top with more cheese and breadcrumbs for that extra crispy texture. Bake in the oven at 180-400°C for 20-30 minutes, or until the top is golden brown.

Serving

Frequently asked questions