Recipes and Cooking Roasted Vegetables with Fresh Mozzarella Be the first to rate & review! Tent the roasted vegetables after cooking to allow the mozzarella to melt without any additional heat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 2, 2014 Print Rate It Share Share Tweet Pin Email Photo: Baline Moats Prep Time: 20 mins Roast Time: 20 mins Stand Time: 5 mins Total Time: 45 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 pound thin asparagus spears or fresh green beans, trimmed 1 pound fresh green beans, trimmed 1 small red onion, cut into very thin wedges 3 tablespoon olive oil 2 cloves garlic, very thinly sliced Salt Cracked black pepper 8 ounce fresh mozzarella cheese, cut into very thin slices Cracked black pepper (optional) Directions Preheat oven to 400°F. Line a 15x10x1-inch baking pan with parchment paper or foil. Snap off and discard woody bases from asparagus. Place asparagus, beans, and onion wedges in prepared pan. Drizzle with oil. Sprinkle vegetables with garlic slices, salt, and black pepper. Roast about 20 minutes or until vegetables are crisp-tender, turning once halfway through roasting. Transfer vegetables to a serving platter; immediately top with mozzarella cheese slices. Loosely cover platter with foil; let stand about 5 minutes or until cheese softens. If desired, sprinkle with additional black pepper. Serve immediately. Make-Ahead Directions: Trim and cut vegetables as directed; place in a container and cover. Slice garlic; place in a container and cover. Slice cheese; place in a container and cover. Refrigerate containers for up to 48 hours. To prepare, place vegetables, oil, and garlic on prepared 15x10x1-inch baking pan. Continue as directed. Rate it Print Nutrition Facts (per serving) 202 Calories 15g Fat 8g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 202 % Daily Value * Total Fat 15g 19% Saturated Fat 6g 30% Cholesterol 27mg 9% Sodium 216mg 9% Total Carbohydrate 8g 3% Protein 9g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.