Roasting vegetables is one of the easiest ways to bring out their natural sweetness and texture, and this recipe is a perfect example.

With golden potatoes, vibrant squash, sweet bell peppers, and melted cheese on top, this dish is satisfying, family-friendly, and packed with flavor.

Whether you’re serving it as a hearty side or enjoying it as a main with crusty bread, these oven-roasted vegetables offer warmth and nourishment in every bite.

Why You’ll Love This Recipe

Easy to prepare with minimal hands-on time

Great for using up fresh produce from your fridge or garden

Family-friendly and perfect for meal prep

Customizable with different vegetables or cheeses

Naturally gluten-free and vegetarian

What You’ll Need (Ingredient Highlights)

Yukon Gold Potatoes
These hold their shape well and become tender and creamy inside after roasting.

Butternut Squash and Carrots
These root vegetables roast beautifully and add a hint of sweetness.

Zucchini and Bell Peppers
Quicker-cooking vegetables that add color and freshness in the final stage.

Garlic and Garlic Salt
For depth and savory flavor in every bite.

Olive Oil and Black Pepper
The base of a perfect roast—helping veggies caramelize without drying out.

Shredded Cheese
Adds a finishing touch of richness. Mozzarella or parmesan work well here.

Pro Tips Before You Start

Cut vegetables in uniform sizes to ensure even roasting

Use metal pans lined with foil for best browning

Roast hard vegetables first, then add soft vegetables halfway through

Watch closely while broiling the cheese to avoid burning

Use freshly grated cheese for best melting and texture

How to Make Oven Roasted Vegetables with Cheese

Step 1: Preheat and prepare pans
Preheat your oven to 450˚F and place the rack in the center.

Line two 9×13-inch metal baking pans (or one large roasting pan) with foil.

Generously grease each pan with about 1 tablespoon of oil.

Step 2: Prep firm vegetables
In a large mixing bowl, combine the sliced potatoes, butternut squash, carrots, and half of the chopped garlic.

Drizzle with 2 tablespoons of oil, then season with black pepper and 1 tablespoon of garlic salt.

Toss well until all the vegetables are evenly coated.

Step 3: Start roasting
Divide the seasoned vegetable mixture between your prepared pans.

Spread them out in an even layer and roast uncovered for 10 minutes.

Step 4: Add remaining vegetables
While the first batch roasts, place the zucchini, bell peppers, and remaining chopped garlic into the same mixing bowl.

Add 1 tablespoon of oil, sprinkle with black pepper and 1/2 tablespoon of garlic salt. Toss well.

After the first 10 minutes of roasting, remove the pans from the oven.

Scatter the zucchini and pepper mixture evenly on top of the partially roasted vegetables.

Return pans to the oven and roast for an additional 20–25 minutes, or until the potatoes and squash are fork-tender.

Step 5: Add cheese and broil
Once the vegetables are tender, sprinkle the tops with shredded cheese.

Place under the broiler for 1–2 minutes, just until the cheese is melted and slightly golden.

What to Serve It With

Grilled meats or roasted chicken

Warm quinoa or couscous

Toasted garlic bread

A simple green salad

Fried eggs for a brunch-style meal

Variations and Substitutions

Different vegetables: Try parsnips, sweet potatoes, or mushrooms

Spice it up: Add chili flakes or smoked paprika for extra heat

Vegan version: Skip the cheese or use a dairy-free alternative

Add protein: Toss in chickpeas or cooked lentils before roasting

Switch cheeses: Feta, gouda, or sharp cheddar can be great swaps

Storage and Leftovers

Fridge: Store in an airtight container for up to 4 days

Freezer: Freeze cooked vegetables (without cheese) for up to 2 months

Reheat: Warm in the oven at 350°F or reheat in a skillet over medium heat until hot

FAQs

Can I use frozen vegetables instead of fresh?
Fresh vegetables work best for roasting.

Frozen vegetables tend to release more water, which may affect texture and browning.

Do I have to peel the potatoes?
No, leaving the peel on adds texture and nutrients.

Just be sure to scrub them well.

Can I roast all the vegetables at once?
It’s better to roast hard and soft vegetables in stages.

This prevents overcooking the zucchini and peppers.

How do I prevent soggy vegetables?
Make sure your vegetables are dry before tossing with oil and spread them in a single layer.

Avoid crowding the pan.

What other herbs can I add?
Try rosemary, thyme, or Italian seasoning for added flavor.

Is broiling necessary?
Broiling the cheese gives a golden, melty finish but you can skip it if you prefer.

Can I double this recipe?
Yes, just use additional baking sheets and rotate them during roasting.

Final Thoughts

Oven-roasted vegetables are a classic side dish, but this version with melted cheese turns it into something truly special.

It’s colorful, wholesome, and loaded with comforting flavors.

Whether you’re feeding a family or preparing for a week of meals, this dish is a delicious and simple way to eat more veggies.