Four Cheese Roasted Vegetables |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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With charred edges and caramelized flavors these veggies get an added kick of flavor with some Reduced Fat Shredded Italian cheese. 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 |
1/4 teaspoon salt |
1/4 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 |
fresh basil sprigs (optional) |
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.
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