Jamie Oliver’s Cheesy Vegetable Bake is a hearty, comforting dish packed with seasonal vegetables and layered with a creamy, cheesy topping. It’s the perfect side dish or vegetarian main course for family dinners or gatherings.
Why This Recipe Is a Must-Try
- Versatile: Works as a side dish or a vegetarian main course.
- Packed with veggies: A great way to include more vegetables in your meal.
- Cheesy and creamy: Irresistible flavors with a golden topping.
- Make-ahead friendly: Perfect for meal prep or entertaining.
- Customizable: Use your favorite vegetables or cheeses.
What Is Jamie Oliver’s Cheesy Vegetable Bake?
This cheesy vegetable bake is a casserole-style dish made with roasted or steamed vegetables, topped with a creamy béchamel sauce and melted cheese, then baked to perfection.
Jamie Oliver Cheesy Vegetable Bake Ingredients
- 1 head of cauliflower, cut into florets
- 2 medium carrots, peeled and sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 tablespoon olive oil
- 50g (3.5 tbsp) butter
- 50g (1/3 cup) plain flour
- 500ml (2 cups) milk, warmed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon nutmeg
- 1 cup grated cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper

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Step-by-Step Instructions to Prepare Jamie Oliver Cheesy Vegetable Bake
Step 1: Prepare the Vegetables
- Preheat your oven to 200°C (400°F).
- Toss the cauliflower, carrots, zucchini, and broccoli with olive oil, salt, and pepper. Spread them on a baking tray and roast for 15-20 minutes until tender but not overly soft.
Step 2: Make the Béchamel Sauce
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the warmed milk until smooth and thickened. Stir in Dijon mustard, nutmeg, and half of the cheddar cheese. Season with salt and pepper.
Step 3: Assemble the Bake
- Place the roasted vegetables in a baking dish. Pour the béchamel sauce evenly over the vegetables. Sprinkle the remaining cheddar and Parmesan cheese on top.
Step 4: Bake the Dish
- Bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbling.
Step 5: Serve
- Let the dish cool slightly before serving. Garnish with fresh parsley if desired.

What to Serve with Jamie Oliver Cheesy Vegetable Bake
- Roast chicken: This makes a perfect side dish for roast dinners.
- Green salad: Adds a fresh contrast to the creamy bake.
- Crusty bread: Ideal for mopping up the cheesy sauce.
- Grilled fish: Complements the richness of the bake.
Expert Tips for Mastering Jamie Oliver Cheesy Vegetable Bake
- Choose firm vegetables: Use vegetables like cauliflower, broccoli, and carrots that hold their shape when cooked.
- Add breadcrumbs: For extra crunch, sprinkle breadcrumbs mixed with Parmesan on top before baking.
- Experiment with cheese: Swap cheddar for Gruyère, mozzarella, or a mix of your favorites.
- Make it ahead: Assemble the dish up to a day in advance and bake when ready to serve.
- Balance the flavors: Add a squeeze of lemon juice to the vegetables before roasting for added brightness.
Variations of Jamie Oliver Cheesy Vegetable Bake
- Add protein: Include cooked chicken, ham, or lentils for a heartier meal.
- Spicy twist: Mix chili flakes or paprika into the béchamel sauce.
- Vegan version: Use plant-based milk, vegan butter, and dairy-free cheese.
- Seasonal vegetables: Swap in squash, mushrooms, or green beans depending on the season.
- Gluten-free option: Use gluten-free flour for the béchamel sauce.
How to Store Leftovers Jamie Oliver Cheesy Vegetable Bake?
- Refrigerate properly: Store in an airtight container for up to 3 days.
- Freeze for later: Freeze the baked dish for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Jamie Oliver Cheesy Vegetable Bake?
- In the oven: Reheat at 180°C (350°F) for 15-20 minutes until warmed through.
- In the microwave: Heat in 1-minute intervals until hot.
- On the stovetop: Warm in a covered skillet over low heat.
Nutrition Value (Per Serving)
- Calories: 250
- Protein: 10g
- Carbohydrates: 18g
- Fat: 15g
- Fiber: 4g
FAQs
Can I use different vegetables for this bake?
Yes, you can use any firm vegetables like squash, sweet potatoes, mushrooms, or green beans. Choose seasonal vegetables for the best flavor.
How do I make the cheesy vegetable bake gluten-free?
Substitute plain flour in the béchamel sauce with gluten-free flour or cornstarch. Ensure other ingredients, like cheese, are gluten-free as well.
Can I prepare the vegetable bake in advance?
Yes, you can assemble the dish up to a day in advance and store it in the fridge. Bake it just before serving.
What cheese works best for this recipe?
Cheddar is ideal for its strong flavor and melting quality, but you can also use Gruyère, mozzarella, or a mix of cheeses for added depth.
Final Words
Jamie Oliver’s Cheesy Vegetable Bake is a comforting and versatile dish that’s perfect for any occasion. With its creamy sauce, golden cheese topping, and nutritious vegetables, this recipe is sure to become a family favorite. Try it today and enjoy a hearty, homemade meal!
Print
Jamie Oliver Cheesy Vegetable Bake Recipe
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Cheesy Vegetable Bake is a hearty, comforting dish packed with seasonal vegetables and layered with a creamy, cheesy topping. It’s the perfect side dish or vegetarian main course for family dinners or gatherings.
Ingredients
-
- 1 head of cauliflower, cut into florets
-
- 2 medium carrots, peeled and sliced
-
- 1 zucchini, sliced
-
- 1 cup broccoli florets
-
- 1 tablespoon olive oil
-
- 50g (3.5 tbsp) butter
-
- 50g (1/3 cup) plain flour
-
- 500ml (2 cups) milk, warmed
-
- 1 teaspoon Dijon mustard
-
- 1/2 teaspoon nutmeg
-
- 1 cup grated cheddar cheese
-
- 1/2 cup grated Parmesan cheese
-
- Salt and freshly ground black pepper
Instructions
Step 1: Prepare the Vegetables
-
- Preheat your oven to 200°C (400°F).
-
- Toss the cauliflower, carrots, zucchini, and broccoli with olive oil, salt, and pepper. Spread them on a baking tray and roast for 15-20 minutes until tender but not overly soft.
Step 2: Make the Béchamel Sauce
-
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
-
- Gradually whisk in the warmed milk until smooth and thickened. Stir in Dijon mustard, nutmeg, and half of the cheddar cheese. Season with salt and pepper.
Step 3: Assemble the Bake
-
- Place the roasted vegetables in a baking dish. Pour the béchamel sauce evenly over the vegetables. Sprinkle the remaining cheddar and Parmesan cheese on top.
Step 4: Bake the Dish
-
- Bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbling.
Step 5: Serve
-
- Let the dish cool slightly before serving. Garnish with fresh parsley if desired.