A delightful twist on roasted vegetables, featuring a spicy chipotle kick and a cheesy finish.
Preheat your oven to 450°F (230°C).
Preheating ensures even cooking and helps achieve a crispy texture.
Cut the potatoes, mushrooms, onion, bell pepper, and zucchini into bite-sized pieces.
Try to cut the vegetables into similar sizes for even roasting.
Place the vegetables into a gallon-size zip-lock bag.
Using a zip-lock bag makes it easy to coat the vegetables evenly.
In a small bowl, mix olive oil, minced garlic, sea salt, black pepper, dried oregano, and chipotle chili powder.
Adjust the seasoning to your taste preference.
Pour the seasoning mixture into the bag with the vegetables. Seal the bag and shake well to coat.
Ensure all vegetables are evenly coated for consistent flavor.
Spread the seasoned vegetables evenly in a 9x13-inch baking dish.
Avoid overcrowding the dish to allow proper roasting.
Roast the vegetables in the oven for 30 minutes, stirring halfway through.
Stirring halfway ensures even cooking and prevents sticking.
Sprinkle shredded cheddar cheese over the roasted vegetables and return to the oven for 3-5 minutes until melted.
Keep an eye on the cheese to avoid overcooking.
Serve the dish hot and enjoy!
Garnish with fresh herbs like parsley for a pop of color.
