Key takeaways
• A sprinkling of shredded cheese before frying enhances the vegetable flavor beautifully.
• Depending on the vegetables, use a little parmesan, cheddar, feta or goat cheese.
• After roasting vegetables, place them in the oven for just a few minutes to melt cheese.
My family eats a lot of vegetables. One reason for this is that our taste buds love, love, love fresh produce from farmers markets, so there is usually something green, yellow, or red on our table. And if you let me brag a little bit, part of it is also how I prepare them.
When I’m not making a fresh salad or firing up the grill, the most common cooking technique I use is frying. The process couldn’t be easier. I heat the oven to 350°F and 400°F depending on the vegetables, brush them with olive oil and sometimes balsamic vinegar, and then sprinkle with salt and spices.
Roasting brings out the inherent sweetness of most vegetables, and that’s the first step to making them taste good. I also add my secret ingredient: shredded cheese.
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Here’s how to shop for quality cheese on a budget
If you want to wake up your asparagus or sauté your cauliflower, add a sprinkle (or handful) of shredded cheese to it.
I recommend starting with a reasonably high quality cheese. Luckily, I found some great cheeses at Aldi – both shredded and wedged. I also look for cheese remnants at my favorite cheese shops (they’re orphaned, odd cheeses that can only be a few dollars). Quality matters because if you use a good Gruyère or a quality Cheddar you don’t have to use so much.
What types of cheese should be used for different vegetables
I use different amounts and types of cheese for different vegetables, although the method is similar for all – drill out the vegetables until cooked, sprinkle them with your cheese of choice, and then return them to the oven for just a few minutes to melt the cheese.
I sprinkle the roasted asparagus with just a tablespoon or two of grated Parmesan or crumbled feta or goat cheese. Many different types of cheese work for zucchini – Gouda is good (a), Parm is delicious, and you can also use Swiss or Cheddar. Even blue cheese works, adding a spicy dimension.
Cauliflower is another versatile vegetable. When roasting half heads or large flowers, I pair Indian spices with a quarter cup or so of feta or goat cheese. Once I’ve cut the pieces into smaller flowers, I smother them with cheddar, swiss, or gouda, or sometimes all three.
Broccoli calls for cheddar or cheddar blends, while roasted root vegetable jerkies, parsnips, rutabaga, turnips, and sweet potatoes—for all kinds of Swiss cheeses, goudas, and really strong-tasting cheeses like aggdated cheddars.
Sometimes I layer two or three types of root vegetables in a bowl with a little cream and then add just a touch of Swiss or Parmesan cheese for variety.
And this may sound a little strange, but roasted radishes taste like candy. I toast them and then add just a touch of parmesan or goat cheese to finish them off. It’s that good.
