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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