Cheese-Topped Roasted Vegetables
TOTAL TIME: Prep: 15 min. Bake: 45 min.
YIELD: 8 servings.
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
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3 small red potatoes, quartered
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2 medium carrots, cut into 1/2-inch slices
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1 small onion, cut into wedges
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3 teaspoons olive oil, divided
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1/4 teaspoon salt, divided
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1/4 teaspoon pepper, divided
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1 large zucchini, cut into 1/2-inch pieces
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1 large sweet red pepper, cut into 1-inch pieces
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6 large fresh mushrooms, quartered
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2 garlic cloves, minced
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1/2 cup shredded cheddar cheese
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1/2 cup shredded part-skim mozzarella cheese
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1 tablespoon grated Parmesan cheese
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1 teaspoon minced fresh basil
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1 teaspoon minced fresh oregano
Directions
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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.
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2.
Place potato mixture in a single layer in a greased 15x10x1-in. baking pan (set bag aside). Bake at 425° for 20 minutes.
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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.
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4.
Bake 25-30 minutes longer or until vegetables are tender. Transfer to a large serving bowl. Sprinkle with cheeses and herbs.
Nutrition Facts
3/4 cup: 129 calories, 5g fat (3g saturated fat), 12mg cholesterol, 177mg sodium, 16g carbohydrate (3g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 3 vegetable, 1 fat.
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