Four Cheese Roasted Vegetables4 Reviews
- Prep: 15 min
- Cook: 40 min
- Ready In: 55 min
“With charred edges and caramelized flavors these veggies get an added kick of flavor with some Reduced Fat Shredded Italian cheese.” - by Sargento®
Original recipe yields 6 servings
- Place 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.
Amount Per Serving (6 total)
- 210 cal
- 8.6 g
- 19.8 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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...." See more 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!"
"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 ..." See moreat all. Delicious either way!"
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