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Four Cheese Roasted Vegetables

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INGREDIENTS

  • 2 russet potatoes, peeled and cut into 1-inch pieces
  • 2 carrots, pared and cut into 1/2-inch slices
  • 1 Tbsp. olive oil
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
 

DIRECTIONS

  • 1

    Place potatoes and carrots in greased 13x9-inch baking dish. Drizzle with oil. Sprinkle with basil, oregano, salt and pepper. Toss lightly to coat.

  • 2

    Bake in preheated 425°F oven 20 minutes. Stir in zucchini, bell pepper and garlic. Return to oven. Bake 20 minutes or until vegetables are tender.

  • 3

    Sprinkle vegetables with cheese. Return to oven 2 minutes or just until cheese melts. Garnish with basil, if desired.

Four Cheese Roasted Vegetables
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SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Yield: Serves: 6

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See Nutrition Facts

Serves: 6

Amount Per Serving

Calories 203

Total Fat 8.9g

Saturated Fat 4.4g

Trans Fat 3.4g

Polyunsaturated Fat 0.6g

Cholesterol 20mg

Sodium 416mg

Carbohydrates 19g

Protein 13g

Dietary Fiber 3g

Vitamin A 494%

Vitamin C 48%

Calcium 313%

Iron 1%