Four Cheese Roasted Vegetables Recipe -
Four Cheese Roasted Vegetables Recipe
  • READY IN 55 mins

Four Cheese Roasted Vegetables

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  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 More Reviews

May 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!

Feb 08, 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!


12 Ratings

May 04, 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!

Sep 13, 2010

Excellent! Served with the "Oven-Roasted Potatoes" recipe from this site...excellent side dishes for our b-b-que.

Dec 06, 2014

this was great, I would add mushrooms and any other veggie that you fancy. I would say that I added at least 20min to the baking time tho. Also the cheese was pretty stringy right out of the oven, I will let it rest before serving next time!

Oct 20, 2013

Easy and delicious! I did as another reviewer suggested and also added half of a sweet onion. We had this for dinner a few nights ago, and I'm making it again tonight!

Jul 08, 2014

Made this tonight and followed exactly. Huge hit and no leftovers. Will definitely add more veggies next time to accommodate the vast amount of cheese and fill up the pan a bit more. Seems as if it would be great with some halved mushrooms as well.

Apr 07, 2014

Very tasty. My husband even liked these veggies, and it's difficult to get him to eat veggies!


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  • Calories
  • 210 kcal
  • 10%
  • Carbohydrates
  • 19.8 g
  • 6%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 13.4 g
  • 27%
  • Sodium
  • 415 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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