What Kinds of Cheese To Use for Different Vegetables

I use different amounts and types of cheese for different vegetables, though the method is similar for all—roast the vegetables until cooked through, sprinkle them with your cheese of choice, then return them to the oven for just a few minutes to melt the cheese.

I sprinkle roasted asparagus with just a tablespoon or two of grated Parmesan or crumbled feta or goat cheese. Many different kinds 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 pungent dimension.

Cauliflower is another versatile vegetable. If I’m roasting half heads or large florets, I like to pair Indian spices with a quarter cup or so of feta or goat cheese. If I’ve cut the pieces into smaller florets, then I smother it with cheddar, Swiss, or Gouda, or sometimes all three.

Broccoli calls for cheddar or cheddar blends, while roasted root vegetables—carrots, parsnips, rutabaga, turnips, and sweet potatoes—call for all kinds of Swiss cheese, Goudas, and really strong-tasting cheeses, such as aged cheddars.

I sometimes layer two or three types of root vegetables in a dish with a little cream and then add just a touch of Swiss or Parmesan on top for variety.

And this might sound a bit odd, but roasted radishes taste like candy. I roast them, and then add just a touch of Parmesan or goat cheese to finish them off. It’s so, so good.