Recipe by Sargento®
"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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russet potatoes, peeled and cut into 1-inch pieces
carrots, pared and cut into 1/2-inch slices
zucchini, cut into 1/2-inch pieces
red bell pepper, cut into 1/2-inch pieces
SARGENTO® Shredded Reduced Fat 4 Cheese Italian Cheese
Fresh basil sprigs
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!
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!
Excellent! Served with the "Oven-Roasted Potatoes" recipe from this site...excellent side dishes for our b-b-que.
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!
* 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 from Fat: 77
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