Three Cheese Roasted Vegetables Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Russet potatoes, peeled and
Cut into 1 in. pieces,
2 medium: Carrots, pared and cut into
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
Pieces,
1 large: Red bell pepper, cut into
1 inch: pieces,
2 centiliter: Garlic minced,
2 cup: 4 cheese country casserole,
Recipe blend,
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
Source from luhu.jp
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
Source from luhu.jp