Cheese-Topped Roasted Vegetables Recipe

Name: Cheese-Topped Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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 15x10x1-in. baking pan (set bag aside). Bake at 425u00b0 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.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Cheese-Topped Roasted Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese-Topped Roasted Vegetables

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