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Cheesy Roasted Vegetables Recipe

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This recipe for Cheesy Roasted Vegetables, by , is from What's Cooking In The Neighborhood , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandy Holman
Added: Wednesday, October 29, 2008


2 medium potatoes, peeled and cut into 1inch pieces
2 medium carrots, peeled and cut into 1/2 inch pieces
1/2 onion, cut into 1 inch pieces
1 T. olive oil
1 tsp. basil
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1 large zucchini, cut into 1/2 inch pieces
1 large red bell pepper, cut into 1 inch pieces
6 mushrooms, cut into quarters
2 garlic cloves, minced (or garlic powder)
2 C. cheddar cheese or mozzarella or mixture
Parmesan cheese

Place potatoes, onion and carrots in greased 9x13 pan. Drizzle with oil; sprinkle with basil, oregano, salt and pepper. Toss lightly to coat. Bake at 425 for 20 minutes. Add zucchini, red pepper, garlic and mushroom. Stir vegetables. Return to oven and bake 20 minutes or until all vegetables are tender. Sprinkle with cheese; return to oven about 2 minutes more or just until cheese melts.




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