Description
A delightful and colorful roasted vegetables recipe featuring a mix of potatoes, butternut squash, carrots, zucchini, and bell peppers seasoned with garlic salt, black pepper, and olive oil, finished with a melted cheese topping for extra flavor and texture. Perfect as a side dish for any meal.
Ingredients
Vegetables
- 6 medium yellow potatoes (unpeeled, sliced into 3/4" to 1" thick pieces)
- 1 medium butternut squash (peeled, seeded, sliced into 3/4" to 1" thick pieces)
- 2 large carrots (peeled, sliced into 1/2" thick rounds)
- 4 cloves garlic (finely chopped, divided)
- 1 large or 2 medium zucchini (sliced into 3/4" thick rounds)
- 2 red (or yellow/orange) bell peppers (cut into 1" pieces)
Seasoning & Oil
- 1.5 Tbsp garlic salt (or to taste, divided)
- Freshly grated black pepper (to taste)
- Extra light olive oil (or avocado oil, or vegetable oil) - about 4 Tbsp total
Finishing
- 1/2 cup shredded parmesan or mozzarella cheese
Instructions
- Prep: Preheat your oven to 450˚F (232˚C) and position the rack in the center. Line two 9x13 inch metal baking pans, or one large roasting pan, with foil and grease generously with about 1 Tbsp of olive oil each to prevent sticking.
- First Vegetable Mix: Place potatoes, butternut squash, carrots, and half of the chopped garlic into a large mixing bowl. Drizzle with 2 Tbsp of olive oil, sprinkle with freshly ground black pepper and 1 Tbsp garlic salt, then stir to coat all vegetables evenly.
- Initial Roast: Evenly divide this first vegetable mixture into the prepared baking pans. Roast uncovered in the preheated oven for 10 minutes to start cooking the harder vegetables.
- Second Vegetable Mix: Meanwhile, in the same mixing bowl, combine the zucchini, bell peppers, remaining garlic, 1 Tbsp olive oil, black pepper, and 1/2 Tbsp garlic salt. Stir well until all ingredients are evenly combined.
- Add Remaining Vegetables: Remove the pans from the oven carefully. Evenly layer the second vegetable mix over the partially roasted vegetables. Return to the oven and roast for an additional 20-25 minutes, or until the potatoes and squash are tender and easily pierced with a fork.
- Add Cheese and Broil: Sprinkle the top of the roasted vegetables evenly with shredded parmesan or mozzarella cheese. Place the pans under the broiler for 1-2 minutes, watching closely, until the cheese melts and becomes slightly golden.
Notes
- Use a mix of olive oil or avocado oil for healthy fats and a light flavor.
- Adjust garlic salt and black pepper to your taste preference.
- For a vegan version, omit the cheese or use a vegan cheese substitute.
- Ensure vegetables are cut to uniform sizes for even roasting.
- Use metal baking pans for best heat conduction and crust formation.
- Keep an eye on the broiler step to avoid burning the cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American