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Three Cheese Roasted Vegetables Recipe

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This recipe for Three Cheese Roasted Vegetables is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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)
Directions:
Directions:
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 425º 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.
Number Of Servings:
Number Of Servings:
6

 

 

 

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