"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

Cheese Roasted Vegetables Recipe

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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.

Julie Ornelas
Added: Tuesday, April 21, 2009


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

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 425 for 20 minutes. Add zucchini, red pepper and garlic. Bake another 20 minutes. Sprinkle with cheese and bake about 2 minutes more.




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