Cheese Roasted Vegetables
Source of Recipe
from cooking daily
Cheese Roasted Vegetables
2 russet potatoes, peeled and cut into 1 inch pieces
2 carrots, pared and cut into 1/2 inch slices
1 Tablespoon Olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 large zucchini, cut into 1/2 inch pieces
1 large red bell pepper, cut into 1 inch pieces
2 cloves garlic, minced
2 cups shredded 4 cheese Italian cheese (8 ounces)
fresh basil sprigs (optional)
Heat oven to 425 degrees F.
Grease a 13 x 9 x 2 inch baking dish.
Place potatoes and carrots in dish.
Drizzle with oil.
Sprinkle with basil, oregano, salt and pepper.
Toss lightly to coat.
Bake for 20 minutes.
Stir in zucchini, bell pepper and garlic.
Return to oven and bake 20 minutes or until vegetables
are tender.
Sprinkle vegetables with cheese.
Return to oven 2 minutes or just until cheese melts.
Garnish with basil, if desired.
Makes 6 servings.
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