Four Cheese Roasted Vegetables recipe

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

Nutrition Info

210 calories
carbohydrate: 19.8 g
cholesterol: 20 mg
fat: 8.6 g
fiber: 3.5 g
protein: 13.4 g
saturatedFat: 4.4 g
servingSize: -
sodium: 415.4 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

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 degrees 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.

Recipe Yield

6 servings

Recipe Note

With charred edges and caramelized flavors these veggies get an added kick of flavor with some Reduced Fat Shredded Italian cheese.

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