"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Share

Cheese Roasted Vegetables Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Cheese Roasted Vegetables, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Julie Ornelas
Added: Tuesday, April 21, 2009
Category:
Category:
Ingredients:  
Ingredients:  
2 medium potatoes, peeled and cut into 1 inch cubes
2 medium carrots, cut into 1/2 inch slices
1 T. olive oil
1 tsp. basil
1 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
1 large zucchini, cut into 1/2 inch pieces
1 large red pepper, cut into 1 inch pieces
2 cloves garlic, minced
8 oz. shredded cheese blend
Directions:
Directions:
Place potatoes and carrots into a greased 9x13 pan. Drizzle with oil and sprinkle with basil, oregano, salt and pepper. Toss to coat. Bake at 425º for 20 minutes. Add zucchini, red pepper and garlic. Bake another 20 minutes. Sprinkle with cheese and bake about 2 minutes more.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

311W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!