Cheesy Veg Bake Recipe Easy and Delicious for Any Meal

If you’re looking for a comforting, wholesome dish that brings together the best of fresh vegetables and ooey-gooey cheese, this Cheesy Veg Bake Recipe is a guaranteed crowd-pleaser. It’s perfect for busy weeknights or lazy weekends when you want something hearty but healthy.

Packed with vibrant veggies like broccoli, bell peppers, and zucchini, this dish is not only colorful but also loaded with nutrients. The melted cheese on top creates a luscious golden crust that will tempt even the pickiest eaters to dig in.

This recipe is incredibly flexible and easy to customize with whatever vegetables you have on hand. You can make it vegetarian or add your favorite protein to make it more filling.

Plus, it reheats beautifully, making it a fantastic option for meal prep. Let’s dive into why this cheesy vegetable bake will quickly become a staple in your kitchen.

Why You’ll Love This Recipe

Cheesy Veg Bake combines simplicity and flavor, making it a perfect one-dish meal that’s both nutritious and satisfying. Here’s why it’s a favorite:

• Versatility: Use any veggies you love or have in your fridge.
• Quick to prepare: Minimal chopping and quick assembly.
• Family-friendly: The cheesy topping hides the veggies for picky eaters.
• Nutritious: Loaded with fiber, vitamins, and minerals.
• Great for leftovers: Tastes even better the next day!

Ingredients

• 2 cups broccoli florets, chopped
• 1 red bell pepper, diced
• 1 zucchini, sliced thinly
• 1 cup cauliflower florets, chopped
• 1 medium carrot, grated
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked quinoa or rice (optional for added bulk)
• 1 cup shredded cheddar cheese (or cheese of your choice)
• 1 cup shredded mozzarella cheese
• 3/4 cup milk (dairy or plant-based)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (for topping)
• Fresh parsley for garnish (optional)

Equipment

• Large mixing bowl
• Medium saucepan
• Whisk
• Sharp knife and chopping board
• Baking dish (8×8 inch or similar)
• Measuring cups and spoons
• Oven mitts

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with butter or cooking spray.
2. Prepare the vegetables: Wash and chop the broccoli, bell pepper, zucchini, cauliflower, and carrot as described. Finely chop the onion and mince the garlic.
3. Steam or blanch the broccoli and cauliflower: To keep them tender but still slightly crisp, steam for about 3-4 minutes or blanch in boiling water for 2 minutes and drain well.
4. Make the cheese sauce: In a medium saucepan, melt the butter over medium heat. Add the chopped onion and garlic and sauté until translucent, about 3 minutes.
5. Whisk in the flour: Stir constantly for 1-2 minutes to form a roux. Slowly pour in the milk, whisking constantly to avoid lumps.
6. Simmer and thicken: Continue whisking over medium heat until the sauce thickens, about 4-5 minutes.
7. Add the shredded cheddar and mozzarella cheese: Stir until melted and smooth. Season with oregano, salt, and pepper to taste.
8. Combine vegetables and cheese sauce: In a large mixing bowl, mix the steamed broccoli and cauliflower, diced bell pepper, sliced zucchini, grated carrot, and cooked quinoa (if using). Pour the cheese sauce over and gently fold to combine.
9. Transfer the mixture to the baking dish: Spread evenly and sprinkle the grated Parmesan cheese on top for that golden crust.
10. Bake uncovered for 25-30 minutes or until the top is bubbly and golden brown.
11. Remove from oven and let cool for 5 minutes: Garnish with fresh parsley if desired before serving.

Tips & Variations

“Feel free to swap out vegetables based on seasonality or preference. Mushrooms, spinach, or sweet corn also make great additions!”

• Make it vegan: Use plant-based milk and vegan cheese alternatives.
• Add protein: Toss in cooked chicken, chickpeas, or cooked lentils for a heartier meal.
• Spice it up: Add crushed red pepper flakes or a dash of smoked paprika for extra flavor.
• Use different cheeses: Try mixing in Gruyere, feta, or goat cheese for a unique twist.
• Make ahead: Assemble the bake a day in advance, cover, and refrigerate. Bake fresh when ready to serve.

Nutrition Facts

Serving Suggestions

This cheesy vegetable bake shines as a standalone meal but pairs wonderfully with fresh, crisp sides. Consider serving it alongside a simple mixed green salad with a zesty vinaigrette or some warm crusty bread to soak up any extra cheesy sauce.

For a more filling meal, add a scoop of your favorite grain or legume salad. If you want to explore other vegetable-forward dishes, check out our Thelma Sanders Squash Recipe for a vibrant squash-based side or try the hearty Bariatric Meatloaf Recipe for a protein-packed complement.

Conclusion

Our Cheesy Veg Bake is a perfect example of how simple ingredients can come together to create a wholesome and satisfying meal. Its creamy cheese sauce and tender vegetables make it a crowd-pleaser for all ages.

Whether you’re cooking for a family dinner or prepping meals for the week ahead, this dish offers comfort and nutrition in every bite. The flexibility of this recipe allows you to personalize it to suit your tastes and dietary needs easily.

Don’t be afraid to experiment with different vegetables and cheeses to make this bake your own. And if you’re interested in experimenting with more unique flavors, why not try our tangy Pickled Cherry Pepper Recipe as a zesty side or topping?

Happy baking and enjoy the cheesy goodness!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Cheesy Veg Bake”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A delicious and hearty vegetable bake topped with melted cheese. Perfect as a comforting vegetarian main or side dish.”, “prepTime”: “PT15M”, “cookTime”: “PT35M”, “totalTime”: “PT50M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 cups broccoli florets”, “1 cup cauliflower florets”, “1 medium carrot, sliced”, “1 small zucchini, diced”, “1 cup cherry tomatoes, halved”, “1 cup shredded cheddar cheese”, “1/2 cup grated Parmesan cheese”, “1 cup milk”, “2 tablespoons butter”, “2 tablespoons all-purpose flour”, “1 teaspoon garlic powder”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 375\u00b0F (190\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Steam broccoli, cauliflower, and carrot until tender, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “In a saucepan, melt butter over medium heat and whisk in flour to make a roux.”}, {“@type”: “HowToStep”, “text”: “Gradually add milk, stirring constantly until sauce thickens.”}, {“@type”: “HowToStep”, “text”: “Add garlic powder, salt, and pepper to the sauce.”}, {“@type”: “HowToStep”, “text”: “Combine steamed vegetables, zucchini, and cherry tomatoes in a baking dish.”}, {“@type”: “HowToStep”, “text”: “Pour the sauce over the vegetables and mix gently.”}, {“@type”: “HowToStep”, “text”: “Sprinkle cheddar and Parmesan cheese evenly on top.”}, {“@type”: “HowToStep”, “text”: “Bake for 30 minutes until cheese is golden and bubbly.”}, {“@type”: “HowToStep”, “text”: “Let cool slightly before serving.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “18 g”, “fatContent”: “20 g”, “carbohydrateContent”: “15 g”}}