Cheese-Topped Roasted Vegetables |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe is a great addition to any meal. If your family aren't veggie loves, try this. The cheese adds extra flavor everyone will love.Meredith Holman, Silver Spring, Maryland Ingredients:
3 small red potatoes, quartered |
2 medium carrots, cut into 1/2-inch slices |
1 small onion, cut into wedges |
3 teaspoons olive oil, divided |
1/4 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
1 large zucchini, cut into 1/2-inch pieces |
1 large sweet red pepper, cut into 1-inch pieces |
6 large fresh mushrooms, quartered |
2 garlic cloves, minced |
1/2 cup shredded cheddar cheese |
1/2 cup shredded part-skim mozzarella cheese |
1 tablespoon grated parmesan cheese |
1 teaspoon minced fresh basil |
1 teaspoon minced fresh oregano |
Directions:
1. Place the potatoes, carrots and onion in a large resealable plastic bag. Add 1-1/2 teaspoons oil, 1/8 teaspoon salt and 1/8 teaspoon pepper; turn to coat.
2. Place potato mixture in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan (set bag aside). Bake at 425° for 20 minutes.
3. Add the zucchini, red pepper, mushrooms and garlic to the reserved bag. Add the remaining oil, salt and pepper; turn to coat. Stir into potato mixture.
4. Bake 25-30 minutes longer or until vegetables are tender. Transfer to a large serving bowl. Sprinkle with cheeses and herbs. Yield: 8 servings.
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