Cheese-Topped Roasted Vegetables Recipe
Cheese-Topped Roasted Vegetables Recipe photo by Taste of Home

Cheese-Topped Roasted Vegetables Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 8 servings

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

Nutritional Facts

3/4 cup equals 129 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 177 mg sodium, 16 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 3 vegetable, 1 fat.

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.
Originally published as Cheese-Topped Roasted Vegetables in Country Woman Christmas Annual 2008, p52

Nutritional Facts

3/4 cup equals 129 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 177 mg sodium, 16 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 3 vegetable, 1 fat.

Reviews for Cheese-Topped Roasted Vegetables

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MY REVIEW
Reviewed Aug. 16, 2013

This was so yummy and so easy. I omitted the garlic but added some leftover grilled chicken. I cut the chicken into small chunks and warmed it in the microwave. I then added it to the roasting vegetables during the last five minutes.

MY REVIEW
Reviewed Aug. 16, 2013

This was so easy and so yummy. I omited the garlic and added some grilled chicken that I had leftover. I warmed the chicken in the microwave and added it to the roasting vegetables during the last five minutes.

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