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Cheese-Topped Roasted Vegetables

 Cheese-Topped Roasted Vegetables
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
8 ServingsPrep: 15 min. Bake: 45 min.

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

  • 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.
  • 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.

2 of 2

Cheese-Topped Roasted Vegetables (continued)

Directions (continued)

  • 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.
  • Bake 25-30 minutes longer or until vegetables are tender. Transfer to
  • a large serving bowl. Sprinkle with cheeses and herbs. Yield: 8
  • servings.
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.