Four Cheese Roasted Vegetables Recipe

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Four Cheese Roasted Vegetables
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  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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 673.92 Kcal (2822 kJ)
Calories from fat 249.22 Kcal
% Daily Value*
Total Fat 27.69g 43%
Cholesterol 78.67mg 26%
Sodium 120.14mg 5%
Potassium 426.65mg 9%
Total Carbs 134.44g 45%
Sugars 31.69g 127%
Dietary Fiber 20.86g 83%
Protein 44.79g 90%
Vitamin C 26.8mg 45%
Vitamin A 0.7mg 23%
Iron 9.2mg 51%
Calcium 26.2mg 3%
Amount Per 100 g
Calories 459.61 Kcal (1924 kJ)
Calories from fat 169.96 Kcal
% Daily Value*
Total Fat 18.88g 43%
Cholesterol 53.65mg 26%
Sodium 81.93mg 5%
Potassium 290.97mg 9%
Total Carbs 91.69g 45%
Sugars 21.61g 127%
Dietary Fiber 14.23g 83%
Protein 30.55g 90%
Vitamin C 18.3mg 45%
Vitamin A 0.5mg 23%
Iron 6.3mg 51%
Calcium 17.9mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15
  • 24

Good Points

  • saturated fat free,
  • low sodium,
  • high fiber

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