"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Three Cheese Roasted Vegetables Recipe

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This recipe for Three Cheese Roasted Vegetables, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Boston
Added: Monday, July 20, 2009


2 med. russet potatoes, peeled & cut into 1' pieces
2 med. carrots, cut into 1/2" slices
1 T olive oil
1 t each basil and oregano, crushed
1/4 t each salt and freshly ground pepper
1 large zucchini, cut into 1/2" pieces
1 large red bell pepper, cut into 1" pieces
2 cloves garlic, minced
2 C (8 oz) four cheese blend shredded cheese
fresh basil sprigs, for garnish (optional)

Place potatoes and carrots in greased 9 x 13 baking dish.
Drizzle with oil, sprinkle with basil, oregano, salt and pepper. Toss lightly to coat. Bake at 425 for 20 minutes.
Add zucchini, red pepper and garlic; stir vegetables.
Return to oven and bake 20 minutes or until vegetables are tender. Sprinkle with cheese; return to oven about 2 minutes more or just until cheese melts.
Garnish with basil sprigs if desired.

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