Four Cheese Roasted Vegetables

  • Currently 4/5
Fresh vegetables and herbs make this a favorite side dish.
2 medium russet potatoes, peeled and cut into 1" pieces
2 medium carrots, cut into 1/2" slices
1 Tbs olive oil
1 tsp basil, crushed
1 tsp oregano, crushed
1 large zucchini, cut into 1/2" pieces
1 large red pepper, cut into 1" pieces
2 c shredded 4 cheese blend
1/4 tsp Mrs. Dash
2 cloves garlic, minced
1. Place potatoes and carrots in greased casserole dish. Drizzle with oil; sprinkle with basil, oregano, and Mrs. Dash. Toss lightly to coat.
2. Bake at 425 degrees for 20 minutes.
3. Add zucchini, red pepper, and garlic; stir vegetables.
4. Return to oven and bake 20 minutes, or until vegetables are tender.
5. Sprinkle with cheese; return to oven for about 2 minutes, until cheese melts.
Adapted from a Sargento brand cheese advertisement recipe.
Meal   DinnerDish   Side Dish
Cooking Method   BakedStyle   Potlucks/Buffet
Prep Time   15 to 30 minutesCooking Time   45 minutes
Features   Low-Sodium, Vegetarian

Porter Palmer

Member since Apr 2008

More recipes like this one...