Hang tight!
Sponsor
"With charred edges and caramelized flavors these veggies get an added kick of flavor with some Reduced Fat Shredded Italian cheese." — Sargento®
Watch video tips and tricks
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 black pepper
1 large zucchini, cut into 1/2-inch pieces
1 large red bell pepper, cut into 1/2-inch pieces
2 cloves garlic, minced
2 cups SARGENTO® Shredded Reduced Fat 4 Cheese Italian Cheese
Fresh basil sprigs (optional)
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!
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!
7 Ratings
Excellent! Served with the "Oven-Roasted Potatoes" recipe from this site...excellent side dishes for our b-b-que.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Four Cheese Roasted Vegetables
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving Calories: 210 Calories from Fat: 77
See how to make a simple roasted vegetable casserole.
Learn how to make a creamy four-cheese pasta sauce in less than 10 minutes.
See how to make roasted tomato sauce served with goat cheese and pasta.
