Four Cheese Roasted Vegetables

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

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 40 mins

    TOTAL : 55 mins

    SERVING : 6

    YIELD : 6 servings

Instructions Checklist
  • Place potatoes and carrots in greased 13×9-inch baking dish. Drizzle with oil. Sprinkle with basil, oregano, salt and pepper. Toss lightly to coat.

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  • 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.

Per Serving: 210 calories; protein 13.4g; carbohydrates 19.8g; fat 8.6g; cholesterol 20mg; sodium 415.4mg.