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Three cheese roasted vegetables
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| Artist: |
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| Categories: |
Casseroles, Cheese, Cheese & Eggs, Roasted, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| med | Russet potatoes, peeled and | | | Cut into 1 in. pieces | | 2
| med | Carrots, pared and cut into | | | ?inch slices | | 1
| tbsp | Olive oil | | 1
| tsp | Each basil and oregano | | 1/4
| tsp | Salt | | 1/4
| tsp | Pepper | | 1
| large | Zucchini, cut into ?inch | | | Pieces | | 1
| large | Red bell pepper, cut into | | | 1 inch pieces | | 2
| cl | Garlic minced | | 2
| cup | 4 cheese country casserole | | | Recipe blend |
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Procedures:
| 1 | Directions place potatoes and carrots in greased 13 x 9 inch baking dish. | | 2 | Drizzle with oil; sprinkle with basil, oregano, salt and pepper. | | 3 | Toss lightly to coat. | | 4 | Bake 425°F. for 20 minutes. | | 5 | Add zucchini, red pepper and garlic; stir vegetables. | | 6 | Return to oven and bake 25 minutes or until all vegetables are tender. | | 7 | Sprinkle with cheese; return to oven about 2 minutes more or just until cheese melts. | | 8 | Submitted by marina source sargeno great summer recipes |
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