We had these last night and they were amazing! Roasted cheesy basil vegetables! ohsweetbasil.com

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.

My favorite thing to do with our garden veggies is roast them for this cheesy basil recipe! ohsweetbasil.com

We had a few veggies that needed to be used up last night, 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.

cheesy basil veggies ohsweetbasil.com


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, (Except I could have a new baby! EEEEEK!!) but it’s true.

cheesy basil veggies ohsweetbasil.com

Just start by slicing up your veggies, tossing them with the ingredients leaving out a little of the basil and cheeses and 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 for serving. If it’s winter and you don’t have fresh basil you can garnish with a little parsley. Booyah!

Cheesy Basil Vegetables

Want the best way to use up all of that squash and zucchini? Cheesy basil veggies! ohsweetbasil.com

Cheesy Basil Vegetables
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
A tasty side dish that will go great with any meal!
  • 2 Medium Carrots, peeled, sliced
  • 2 Small Zucchini, sliced
  • 2 Small yellow Squash, sliced
  • 2 Cloves garlic, minced
  • ¾ Cup Low-Moisture Part Skim Mozzarella Cheese, Divided (reserve ¼ Cup of the cheese)
  • ¾ Cup Parmesan Cheese, Divided (reserve ¼ Cup)
  • ¼ Cup Basil, chopped or 1-2 Tablespoons Dried Basil (reserving a little fresh basil for garnish)
  • Extra Virgin Olive Oil
  • salt and pepper
  1. In a large bowl, add all of the vegetables, ½ Cup Mozzarella, ½ Cup Parmesan, basil, garlic powder and salt and pepper. Drizzle about ¼ Cup Olive oil over the vegetables. Just enough to slightly coat them.
  2. Place everything in a 9x13 inch pan.
  3. Bake at 400 for 20-30 min, or until the vegetables are tender and the cheese is browning and bubbly.The last 10 minutes add the remaining cheese. Before serving garnish with fresh basil or fresh parsley if needed.


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