I’ve perfected this healthy roasted vegetable dish that transforms everyday vegetables into a restaurant-worthy casserole. The secret lies in the two-stage cooking process and a rich, creamy cheese sauce that elevates simple vegetables into an extraordinary main course or side dish. As someone who’s experimented extensively with roasting techniques, I can assure you this method brings out the vegetables’ natural sweetness while maintaining their nutritional value.
Prep & Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Servings: 6
Ingredients
For the Vegetables
- 4 small zucchini (about 1.5 lbs/680g)
- 4 bell peppers (mixed colors)
- 1 medium head cauliflower (about 2 lbs/900g)
- 1 medium head broccoli (about 1 lb/450g)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
For the Cheese Sauce
- 180g (6.3 oz) cream cheese, softened
- 80g (2.8 oz) mozzarella, freshly grated
- 3 medium tomatoes (about 1 lb/450g)
- 2 cloves garlic, minced
- 1 tablespoon Italian herb blend
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
- Prepare Oven and Pan
- Position rack in middle of oven
- Preheat to 400°F (200°C)
- Choose a large baking dish (9×13 inch)
- Prepare Vegetables
- Cut zucchini into ½-inch half-moons
- Slice peppers into 1-inch squares
- Break cauliflower into bite-sized florets
- Cut broccoli into similar-sized florets
- Toss with olive oil and salt in baking dish
- First Roasting Stage
- Arrange vegetables in single layer
- Roast for 20 minutes
- Stir halfway through
- Prepare Cheese Sauce
- Grate tomatoes into bowl (discard skins)
- Mix in softened cream cheese
- Add grated mozzarella
- Stir in minced garlic
- Add Italian herbs, salt, and pepper
- Mix until well combined
- Final Baking Stage
- Remove vegetables from oven
- Pour cheese sauce evenly over top
- Return to oven for 20 minutes
- Bake until golden and bubbly
Expert Tips
- Cut vegetables in uniform sizes for even cooking
- Don’t overcrowd the baking dish
- Bring cream cheese to room temperature for smooth sauce
- Pat vegetables dry before roasting for better caramelization
Storage and Reheating
- Refrigerator: Up to 3 days in airtight container
- Reheat: 350°F (175°C) oven for 15-20 minutes
- Not recommended for freezing
Nutrition Information (per serving)
- Calories: 295
- Total Fat: 21g
- Saturated Fat: 11g
- Cholesterol: 52mg
- Sodium: 680mg
- Total Carbohydrates: 18g
- Dietary Fiber: 6g
- Protein: 13g
- Vitamin A: 45% DV
- Vitamin C: 180% DV
- Calcium: 25% DV
- Iron: 10% DV
This dish showcases how simple cooking methods can create extraordinary results. The roasting process caramelizes the vegetables, bringing out their natural sweetness, while the cheese sauce adds richness and depth. It’s perfect for:
- Meal prep
- Holiday side dishes
- Vegetarian main courses
- Family gatherings
The combination of different colored vegetables not only creates a visually stunning dish but also provides a wide range of nutrients. Each vegetable brings its own health benefits:
- Zucchini: Rich in antioxidants and fiber
- Bell Peppers: High in vitamin C and beta-carotene
- Cauliflower: Packed with anti-inflammatory compounds
- Broccoli: Excellent source of vitamins K and C
Consider serving this dish with:
- Crusty whole grain bread
- Quinoa or brown rice
- Grilled chicken or fish
- Fresh herbs like basil or parsley for garnish
This method of cooking vegetables preserves their nutritional value while creating a delicious, satisfying dish that even vegetable skeptics will enjoy. The cheese sauce adds a creamy, indulgent element without overwhelming the natural flavors of the vegetables.
