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Four Cheese Roasted Vegetables

Four Cheese Roasted Vegetables

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Sargento(R)

With charred edges and caramelized flavors these veggies get an added kick of flavor with some Reduced Fat Shredded Italian cheese.

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 210 kcal
  • 10%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Place potatoes and carrots in greased 13x9-inch baking dish. Drizzle with oil. Sprinkle with basil, oregano, salt and pepper. Toss lightly to coat.
  2. 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.
  3. Sprinkle vegetables with cheese. Return to oven 2 minutes or just until cheese melts. Garnish with basil, if desired.
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Reviews

Carrie S.
16
5/10/2010

I originally got this recipe off the back of the Sargento Chesse package about 5 years ago. I have made it numerous times and it is delicious. Sometimes I use sweet potatoes in place of the russets. I have also used shredded cheddar instead of the 4 cheese italian. My brother in law who does'nt care for veggies will eat these!

tina_bo_bina75
4
2/8/2013

This was terrific! I added a bit more olive oil. I also added an onion and a yellow pepper in addition to the other ingredients. Only thing I'd change next time would be to use less cheese, or none at all. Delicious either way!

Lisa Park
2
5/4/2013

Very easy to make, and to alter with different veggies. I added half of a very large sweet onion. Might add some mushrooms next time. Delicious, healthy, and not too time-consuming for a great way to increase my veggie intake!