Roasted Vegetables with Fresh Mozzarella

Tent the roasted vegetables after cooking to allow the mozzarella to melt without any additional heat.

Roasted Vegetables Fresh Mozzarella
Photo: Baline Moats
Prep Time:
20 mins
Roast Time:
20 mins
Stand Time:
5 mins
Total Time:
45 mins


  • 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)


  1. 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.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

202 Calories
15g Fat
8g Carbs
9g Protein
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.

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