Four Cheese Roasted Vegetables

Name: Four Cheese Roasted Vegetables
Prep time: 1 min
Cook time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 teaspoon basil; 1 teaspoon basil; 1 large red bell pepper, cut in 1-inch, pieces; 2 medium carrots, pared and cut into 1/2 in slices; 2 cups shredded four cheese blend; 2 garlic cloves, minced; 1 tablespoon olive oil; 1 teaspoon oregano; 2 medium potatoes, peeled and cut in 1 in pieces; 1⁄4 teaspoon salt and pepper; 1 large zucchini, cut in 1/2-inch pieces

Ready: 65 min

Servings: 4 servings

Calories: 333.17

Ingredients

1 1 teaspoon basil
2 1 teaspoon basil
3 2 medium carrots, pared and cut into 1/2 in slices
4 2 garlic cloves, minced
5 2 cups shredded four cheese blend
6 1 tablespoon olive oil
7 1 teaspoon oregano
8 2 medium potatoes, peeled and cut in 1 in pieces
9 1 large red bell pepper, cut in 1-inch, pieces
10 1⁄4 teaspoon salt and pepper
11 1 large zucchini, cut in 1/2-inch pieces

Directions

1
Place potatoes and carrots in greased 13x9 pan.
2
Drizzle with oil; sprinkle with spices. Toss to coat.
3
Bake at 425 for 20 minutes.
4
Add zucchini, red pepper and garlic, stir vegetables. Return to oven and bake 20 minutes or until vegetables are tender.
5
Sprinkle with cheese; return to oven about 2 minutes more or just until cheese melts.
6
Garnish with basil sprigs, if desired.

Nutrition per serving

333.17 Calories

29.31g Carbs

17.96g Protein

18.08g Fat

Allergens

milk egg fish tree nuts wheat soy peanuts

Four Cheese Roasted Vegetables

Directions

Nutrition per serving

Tags

Allergens