This easy and delicious recipe combines the savory flavors of cheese and basil with roasted vegetables for a satisfying and nutritious meal. Perfect for those end of summer veggies!
One of the hardest parts about cooking dinner during the summer is always turning on the oven. No one wants to do it. Am I right? I totally understand and I hear you, I do, but now I’m going to ask you to do just that because this cheesy basil vegetables side dish is so worth it. Roasted vegetables always are.
We had a few veggies that needed to be used up, but more importantly our basil was in it’s last few days of life and so I thought I would try my hand at a quick and easy veggie dish that you all can serve. We looooooved it.
How to Make Roasted Summer Vegetables Video
This is so easy and you can definitely use fresh or dried basil which means that this recipe is one you can make all year round. I know your guests will love it once Thanksgiving hits too. I know, let’s not even talk about that yet, but it’s true. It will be here before we know it!
Ingredients for Roasted Summer Veggies
Roasted vegetables are my favorite kind of vegetables! And keeping them simple is the best way to go. All you need is a few simple ingredients to make this tasty vegetables side dish. Here is what you need:
- Vegetables: Carrots, Zucchini, and Yellow Squash
- Cheese: Mozzarella Cheese and Parmesan Cheese
- Flavor: Basil and Garlic
- Extra Virgin Olive Oil
- Salt and Pepper
The measurements and details for each ingredient can be found in the recipe card at the end of this post.
How to Make Cheesy Basil Roasted Vegetables
Your first step will be to slice up your veggies, then toss them with the rest of the ingredients saving a little of the basil and cheeses for later. Then roast it all up in the oven. The last few minutes top with the additional cheese and then sprinkle the last of the basil on before serving. If it’s winter and you don’t have fresh basil you can garnish with a little parsley. Booyah!
Are Vegetables Hard to Digest?
Some vegetables such as broccoli, cabbage and kale contain high fiber and cellulose, which are hard to digest. But, eating these vegetables reduces your risk of cancers of the digestive tract.
Carrots, winter squash, summer squash (especially peeled), starchy tubers (yams, sweet potatoes, potatoes), turnips, rutabagas, parsnips, beets, plantains, yaro, and Yuca are generally easier on the digestive system.
Is Yellow Squash the Same as Summer Squash?
The term summer squash includes many varieties of squash, such as yellow squash, zucchini, and crook neck squash which are all harvested in the summer.
Which is Healthier, Yellow Squash or Zucchini?
The nutrients in yellow squash and zucchini are pretty close in comparison, however, zucchini is lower in sugar.
Substitutions and Variations
This recipe is so versatile you can substitute different vegetables or add more vegetables. You can also play with the cheeses for different flavor. Adding bell peppers or red onions would be so yummy! If you want to try some winter vegetables in this recipe, try swapping in some butternut squash, brussel sprouts, cauliflower or broccoli.
As for the cheese, I love the meltiness of the mozzarella, but if you want some heat, try using pepper jack cheese! Colby jack or monterey jack cheese would also be fabulous!
If you want to go for lower calories without the cheese, check out our simple roasted veggies recipe!
What to Serve with Cheesy Basil Roasted Vegetables
Whether you’re making this roasted vegetable recipe during the summer, fall or winter, it will be make a fantastic side dish for any main course. Here are some ideas:
Storing and Reheating
Leftovers should be stored in the refrigeration in an airtight container. Leftover vegetables will keep for 3-4 days.
You can reheat the leftovers in the microwave or in the oven. If I have the time, I prefer the oven because it keeps the cheese and veggies nice and toasty. Add the vegetables to a baking dish and reheat at 350 degrees F for 10-15 minutes or until heated through. I find that the microwave kind of makes everything a little soggy.
This delicious and easy recipe for cheesy basil roasted vegetables is the perfect way to add some flavor to your daily veggie intake. Try it out and see for yourself!
More Vegetable Side Dishes:
Description
This easy and delicious recipe combines the savory flavors of cheese and basil with fresh vegetables for a satisfying and nutritious meal. Perfect for those end of summer vegetables!
Prevent your screen from going dark
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In a large bowl, add all of the vegetables, 1/2 Cup Mozzarella, 1/2 Cup Parmesan, basil, garlic and salt and pepper.
2 Medium Carrots, 2 Small Zucchini, 2 Small Yellow Squash, 2 Cloves Garlic, 3/4 Cup Low-Moisture Part Skim Mozzarella Cheese, 3/4 Cup Parmesan Cheese, 1/4 Cup Basil, Salt and Pepper
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Drizzle about 1/4 Cup Olive oil over the vegetables. Just enough to slightly coat them.
Extra Virgin Olive Oil
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Place everything in a 9×13 inch pan.
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Bake at 400 for 20-30 min, or until the vegetables are tender and the cheese is browning and bubbly.
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The last 10 minutes add the remaining cheese.
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Before serving garnish with fresh basil or fresh parsley if needed.
Store left overs in the refrigerator for 3-4 days.
Calories: 114kcal
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