Baked Vegetable Manchego Cheese Recipe for Easy Meals

If you’re looking for a delicious, wholesome dish that highlights the rich flavors of fresh vegetables paired perfectly with the nutty, slightly tangy taste of Manchego cheese, then this baked vegetable Manchego cheese recipe is an absolute must-try.

This recipe brings together a medley of vibrant, seasonal vegetables roasted to perfection beneath a golden, bubbly Manchego cheese crust. It’s a comforting yet elegant dish that can serve as a fantastic side or a satisfying main course for vegetarians and cheese lovers alike.

The combination of roasted veggies and Manchego cheese creates a delightful contrast of textures and flavors—tender, caramelized vegetables with a crispy, flavorful cheese topping. Plus, it’s simple to prepare and makes for an impressive dish at family dinners or casual get-togethers.

Whether you’re a seasoned cook or a kitchen newbie, you’ll find this recipe both approachable and rewarding.

Why You’ll Love This Recipe

This baked vegetable Manchego cheese dish is a celebration of fresh produce and quality cheese. Here’s why it should be on your recipe rotation:

• Flavorful & Nutritious: Combines the natural sweetness of roasted vegetables with the rich, savory flavor of Manchego cheese.
• Easy to Customize: Use whatever vegetables you have on hand or prefer—this recipe is flexible!
• Perfect for Entertaining: Looks impressive but requires minimal effort, perfect for impressing guests.
• Vegetarian Friendly: A great option for a meatless meal that still feels hearty and satisfying.
• Make-Ahead Friendly: Can be prepared ahead of time and baked just before serving.

Ingredients

• 2 cups zucchini, sliced into 1/4-inch rounds
• 2 cups yellow squash, sliced into 1/4-inch rounds
• 1 cup red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 medium red onion, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1 1/2 cups Manchego cheese, shredded
• Fresh parsley, chopped for garnish (optional)

Equipment

• Large baking dish (approximately 9×13 inches)
• Mixing bowl
• Sharp knife and cutting board
• Measuring spoons
• Grater for the Manchego cheese
• Aluminum foil (optional, for covering)

Instructions

1. Preheat your oven to 400°F (200°C). Lightly grease your baking dish with a bit of olive oil to prevent sticking.
2. Prepare the vegetables: In a large mixing bowl, combine the sliced zucchini, yellow squash, diced red bell pepper, halved cherry tomatoes, sliced red onion, and minced garlic.
3. Season the veggies: Drizzle the olive oil over the vegetables. Sprinkle with dried oregano, dried thyme, salt, and freshly ground black pepper. Toss everything gently to coat the vegetables evenly with the oil and herbs.
4. Transfer the vegetable mixture into the prepared baking dish, spreading them out evenly to ensure even roasting.
5. Bake uncovered for 20-25 minutes, or until the vegetables are tender and slightly caramelized on the edges.
6. Remove the dish from the oven and sprinkle the shredded Manchego cheese evenly over the top of the roasted vegetables.
7. Return to the oven and bake for an additional 10-12 minutes, or until the cheese is melted, bubbly, and golden brown.
8. Optional step: For a crispier cheese topping, switch your oven to broil and place the dish under the broiler for 1-2 minutes, watching closely to avoid burning.
9. Remove from oven, garnish with chopped fresh parsley if desired, and let it cool for 5 minutes before serving.

Tips & Variations

“Using fresh, high-quality Manchego cheese makes all the difference in flavor and texture.”

• Vegetable swaps: Feel free to add or substitute other vegetables such as eggplant, mushrooms, or asparagus depending on the season and your preferences.
• Spice it up: Add a pinch of red chili flakes or a sprinkle of smoked paprika for a subtle kick.
• Make it vegan: Replace Manchego cheese with a vegan cheese alternative and use plant-based olive oil spreads to keep it dairy-free.
• Herb variations: Fresh rosemary or basil can be used instead of dried herbs for a different aromatic profile.
• Make ahead: You can prepare the vegetables a day in advance, store in the fridge, and bake the next day to save time.

Nutrition Facts

Serving Suggestions

This baked vegetable Manchego cheese dish is wonderfully versatile. Serve it as a side along with your favorite grain like quinoa, couscous, or a crusty artisan bread to soak up the cheesy goodness.

It also pairs beautifully with a fresh green salad dressed with lemon vinaigrette for a light and refreshing contrast. For a heartier meal, serve alongside grilled tofu or a simple bean stew.

For other delightful vegetarian recipes to complement this dish, be sure to check out A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Conclusion

This baked vegetable Manchego cheese recipe is the perfect way to celebrate fresh, seasonal produce with the added indulgence of a rich, flavorful cheese topping. Its simple preparation and customizable nature make it a fantastic dish for both weeknight dinners and special occasions.

Whether you’re a vegetarian looking for hearty meal ideas or simply seeking a delicious way to enjoy more vegetables, this recipe hits all the right notes. The balance of textures, from tender roasted vegetables to the crispy golden cheese crust, is truly satisfying.

Try this dish and explore our other wonderful recipes like the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for seasoning inspiration or the Best Vegetarian Recipes No Dairy for Delicious Meals if you want to try dairy-free options.

Happy cooking and bon appétit!

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