Four Cheese Roasted Vegetables
Bake the pizza until the top is bubbling, about 5 minutes.
Recipe Summary Four Cheese Roasted Vegetables
With charred edges and caramelized flavors these veggies get an added kick of flavor with some Reduced Fat Shredded Italian cheese.Ingredients | Cheese Tomato Vegetable Pasta Bake2 russet potatoes, peeled and cut into 1-inch pieces2 carrots, pared and cut into 1/2-inch slices1 tablespoon olive oil1 teaspoon dried basil1 teaspoon dried oregano¼ teaspoon salt¼ teaspoon black pepper1 large zucchini, cut into 1/2-inch pieces1 large red bell pepper, cut into 1/2-inch pieces2 cloves garlic, minced2 cups SARGENTO® Shredded Reduced Fat 4 Cheese Italian Cheese2 sprigs Fresh basil sprigsDirectionsPlace potatoes and carrots in greased 13x9-inch baking dish. Drizzle with oil. Sprinkle with basil, oregano, salt and pepper. Toss lightly to coat.Bake in preheated 425 degrees F oven 20 minutes. Stir in zucchini, bell pepper and garlic. Return to oven. 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.Info | Cheese Tomato Vegetable Pasta Bakeprep: 15 mins cook: 40 mins total: 55 mins Servings: 6 Yield: 6 servings
TAG : Four Cheese Roasted VegetablesTrusted Brands: Recipes and Tips, Sargento,
