Dinner

Cheese topped Roasted Vegetables is for Dinner.

Cheese topped Roasted Vegetables takes 15 minutes to prepare.

Cheese topped Roasted Vegetables takes 45 minutes to cook.

Cheese topped Roasted Vegetables makes 8 servings.

The ingredients for Cheese topped Roasted Vegetables are:

3 small red potatoes, quartered
2 medium carrots, cut into 1/2in pieces
1 small onion, cut into wedges
3 tsp olive oil, divided
1/4 tsp salt, divided
1/4 tsp pepper, divided
1 Lg zucchini, cut into 1/2in pieces
1 Lg sweet red pepper, cut into 1in pieces
6 Lg fresh mushrooms, quartered
2 garlic cloves, minced
1/2 c shredded cheddar cheese
1/2 c shredded part-skim mozzarella cheese
1 Tbsp grated parmesan cheese
1 tsp minced fresh basil
1 tsp minced fresh oregano

Here is how you make Cheese topped Roasted Vegetables:

Place the potatoes, carrots and onion in a large resealable plastic bag. Add 1 1/2 tsp oil, 1/8 tsp salt and 1/8 tsp pepper; turn to coat. Place mixture in a single layer in a greased 15inx10inx1in baking pan. Set bag aside. Bake at 425 for 20 mins.Add the zucchini, red pepper, mushrooms and garlic to the bag. Add the remaining oil, salt and pepper; turn to coat. Stir into potato mixture.Bake 25-30 mnins longer or until vegetables are tender. Transfer to a large serving bowl. Sprinkle with cheeses and herbs. Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user NJCJOHNSON.

The nutritional information for Cheese topped Roasted Vegetables is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 136.7

• Total Fat: 5.6 g
• Cholesterol: 10.5 mg
• Sodium: 194.4 mg
• Total Carbs: 15.6 g
• Dietary Fiber: 2.5 g
• Protein: 6.4 g