Three Cheese Roasted Vegetables

This is one of our family’s favorite side dishes and is actually healthy and easy to prepare.  I read an article–I think it was Family Circle, but it could have been Woman’s Day–by a mother who was trying to prepare healthy, tasty food for her family.  I clipped several of her recipes so maybe you will see some more in future blogs.  This recipe is also visually appealing.  Try it.

2 medium russet potatoes, peeled and cut into 1-inch pieces
2 medium carrots, pared and cut into 1/2-inch slices
1 tablespoon olive oil
1 teaspoon each basil and oregano, crushed
1/4 teaspoon each salt and freshly ground black pepper
1 large zucchini, cut into 1/2-inch pieces
1 large red bell pepper, cut into 1-inch pieces
2 cloves garlic, minced
2 cups (8-oz.) 4-cheese blend (I use Mexican)

1.  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.
2.  Bake at 425 for 20 minutes.  Add zucchini, red pepper and garlic; stir vegetables.  Return to oven and bake 20 minutes more, until vegetables are tender.
3.  Sprinkle with cheese; return to oven about 2 minutes more to melt the cheese.

This could have been a full picture including a lovely dish, but we dug in before I could get the shot!

TIP:  When I need to save time, I cut up my vegetables ahead of time and place them in plastic bags and store in the fridge until I am ready to use them.

Source:  Family Circle or Woman’s Day Magazine, 1990’s


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