Three Cheese Roasted Vegetables Recipe

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Three Cheese Roasted Vegetables Ingredients

2 medium russet potatoes, peeled and
1 cut into 1 in. pieces
2 medium carrots, pared and cut into
1 1/2 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 1/2 inch
1 pieces
1 large red bell pepper, cut into
1 1 inch pieces
2 cl garlic minced
2 cup 4 cheese country casserole
1 recipe blend

A Recipe for
Three Cheese Roasted Vegetables

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This Recipe for Three Cheese Roasted Vegetables is one of thousands in the Recipes-to-go Cheese Cookbook.

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This is a recipe for Three Cheese Roasted Vegetables from the recipe cookbook of Recipes-to-go (Cheese)

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

Three Cheese Roasted Vegetables

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Three Cheese Roasted Vegetables Directions

Directions Place potatoes and carrots in greased 13 x 9 inch baking
dish. Drizzle with oil; sprinkle with basil, oregano, salt and
pepper. Toss lightly to coat. bake 425 F. for 20 minutes. Add
zucchini, red pepper and garlic; stir vegetables. Return to oven and
bake 25 minutes or until all vegetables are tender. Sprinkle with
cheese; return to oven about 2 minutes more or just until cheese
melts. submitted by marina source Sargeno Great summer recipes

Serves: 6

Three Cheese Roasted Vegetables Recipe brought to you by Recipes To-Go

Three Cheese Roasted Vegetables Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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