Four Cheese Roasted Vegetables

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.

Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
210 Calories

Recipe Instructions

Step 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.
Step 2
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.
Step 3
Sprinkle vegetables with cheese. Return to oven 2 minutes or just until cheese melts. Garnish with basil, if desired.
Four Cheese Roasted Vegetables
Four Cheese Roasted Vegetables

Ingredients

  • ¼ teaspoon salt
  • 1 tablespoon olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced
  • ¼ teaspoon black pepper
  • 2 russet potatoes, peeled and cut into 1-inch pieces
  • 2 carrots, pared and cut into 1/2-inch slices
  • 1 large zucchini, cut into 1/2-inch pieces
  • 1 large red bell pepper, cut into 1/2-inch pieces
  • 2 cups SARGENTO® Shredded Reduced Fat 4 Cheese Italian Cheese
  • 2 sprigs Fresh basil sprigs

Categories

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