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Simple Roasted Vegetable Bake
Easy roasted vegetable bake with courgettes, carrots, potatoes, oregano and melted cheese—ready in under an hour.
Why this recipe works
Simple Roasted Vegetable Bake is a straightforward oven dish of courgettes, carrots, potatoes and onions finished with melted cheese. It suits busy cooks wanting a low-effort vegetarian side or main. Prep is about 15 minutes and roasting takes roughly 35 minutes, so it’s great for weeknights or batch cooking.
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Key takeaways
Easy, hands-off bake ready in under an hour
Cut veg evenly and avoid overcrowding the tray
Stores well—reheat or use as a meal component
Recipe guide
Simple Roasted Vegetable Bake is a straightforward oven dish of courgettes, carrots, potatoes and onions finished with melted cheese. It suits busy cooks wanting a low-effort vegetarian side or main. Prep is about 15 minutes and roasting takes roughly 35 minutes, so it’s great for weeknights or batch cooking.
A fail-safe, hands-off oven bake that turns everyday veg into a golden, cheesy dish.
- Easy, hands-off bake ready in under an hour
- Cut veg evenly and avoid overcrowding the tray
- Stores well—reheat or use as a meal component
Ingredients (serves 4)
• 6 courgettes (about 800–900 g total) • 10 medium carrots (about 1.2 kg) • 10 medium potatoes (about 1.5 kg) • 10 large onions (or adjust to taste — large total quantity from original list suggests multiple onions) • 8–10 tbsp olive oil • 1 tsp salt (adjust) • 1/2 tsp black pepper • 1 tsp dried oregano • 200–250 g grated cheese Note: Quantities above combine repeated items from the original list; scale down to suit 4 servings (use roughly 1–2 of each veg per person).
Step-by-step roasting
1. Preheat oven to 200°C (400°F). Wash and dry veg; peel carrots, potatoes and onions if you prefer. 2. Cut courgettes and potatoes into 1–2 cm slices or chunks; slice carrots and onions to match. 3. Toss all vegetables in a large bowl with olive oil, salt, pepper and oregano until evenly coated. 4. Spread in a single layer on a baking tray or roasting dish. Roast 30–40 minutes, stirring once halfway, until tender and browned at edges. 5. Sprinkle grated cheese over hot vegetables and return to oven 3–5 minutes until melted and golden. Serve hot.
Variations & quick tips
• Even cooking: cut veg to similar sizes and avoid overcrowding the tray. • Flavor swaps: add garlic, smoked paprika or fresh herbs before serving. • Make-ahead: roast, cool and refrigerate up to 3 days; reheat at 180°C (350°F) until hot.
Ingredients
- 2 medium courgettes
- 2 medium carrots
- 2 medium potatoes
- 1 large onion
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 50 g grated cheese
Instructions
- Preheat oven to 200°C (400°F).
- Wash and dry courgettes, carrots, and potatoes.
- Peel carrots, potatoes and onion if desired.
- Cut courgettes and potatoes into even 1–2 cm slices or chunks.
- Slice carrots and onion into similar-sized pieces for even cooking.
- Toss all vegetables in a large bowl with olive oil, salt, pepper and oregano until evenly coated.
- Spread vegetables in a single layer on a baking tray or roasting dish.
- Roast for 30–40 minutes, stirring once halfway, until vegetables are tender and browned at the edges.
- Sprinkle grated cheese over the hot vegetables and return to the oven for 3–5 minutes until melted and golden.
- Serve hot straight from the dish.
FAQs
Can I use different vegetables?
Yes—peppers, sweet potatoes, parsnips or mushrooms all work; adjust cooking time for denser veg.
How do I store leftovers?
Cool, then refrigerate in an airtight container for up to 3 days; freeze up to 1 month (cheese may change texture).
Can I make this gluten-free or vegan?
The base recipe is gluten-free. For vegan, omit cheese or use a plant-based alternative.