Four Cheese Roasted Vegetables
Drizzle in the olive oil, then season with salt, pepper, and other seasonings of your choice.
Recipe Summary Four Cheese Roasted Vegetables
With charred edges and caramelized flavors these veggies get an added kick of flavor with some Reduced Fat Shredded Italian cheese.Ingredients | Roasted Vegetables Recipe2 russet potatoes, peeled and cut into 1-inch pieces2 carrots, pared and cut into 1/2-inch slices1 tablespoon olive oil1 teaspoon dried basil1 teaspoon dried oregano¼ teaspoon salt¼ teaspoon black pepper1 large zucchini, cut into 1/2-inch pieces1 large red bell pepper, cut into 1/2-inch pieces2 cloves garlic, minced2 cups SARGENTO® Shredded Reduced Fat 4 Cheese Italian Cheese2 sprigs Fresh basil sprigsDirectionsPlace potatoes and carrots in greased 13x9-inch baking dish. Drizzle with oil. Sprinkle with basil, oregano, salt and pepper. Toss lightly to coat.Bake in preheated 425 degrees F oven 20 minutes. Stir in zucchini, bell pepper and garlic. Return to oven. Bake 20 minutes or until vegetables are tender.Sprinkle vegetables with cheese. Return to oven 2 minutes or just until cheese melts. Garnish with basil, if desired.Info | Roasted Vegetables Recipeprep: 15 mins cook: 40 mins total: 55 mins Servings: 6 Yield: 6 servings
TAG : Four Cheese Roasted VegetablesTrusted Brands: Recipes and Tips, Sargento,
