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Sargento

Four Cheese Roasted Vegetables

This dish is full of tender chopped potatoes, peppers, zucchini and carrots drizzled with olive oil and sprinkled with classic Italian seasoning. A layer of melted Sargento® Shredded Reduced Fat 4 Cheese Italian on top gives this side dish the right amount of gooey texture and smooth flavor.
55 min
TOTAL TIME
244
CALORIES
$1.15
PER SERVING
Four Cheese Roasted Vegetables
Ingredients
12 INGREDIENTS
6 SERVINGS
Carrots
2 whole carrots
pared and cut into 1/2-inch slices
Russet Potatoes
2 whole russet potatoes
peeled and cut into 1-inch pieces
Dried Basil
1 tsp dried basil
Red Bell Pepper
1 large red bell pepper
cut into 1-inch pieces
Zucchini
1 large zucchini
cut into 1/2-inch pieces
Dried Oregano
1 tsp dried oregano
Salt
1/4 tsp salt
Fresh Basil Sprigs
fresh basil sprigs
Olive Oil
1 tbsp olive oil
Garlic
2 cloves garlic
minced
Black Pepper
1/4 tsp black pepper
Shredded Reduced Fat 4 Cheese Italian Cheese
2 cups shredded reduced fat 4 cheese italian cheese
Directions
11 STEPS
15 min
PREP TIME
40 min
COOK TIME
55 min
TOTAL TIME
View Directions on Sargento
Health Info
Macros
18g
CARBS
15g
FAT
11g
PROTEIN
Allowed on these diets
GLUTEN FREE
VEGETARIAN
MEDITERRANEAN
Contains these allergens
MILK
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Frequently Asked Questions
What's the best way to cut vegetables for stir-fry?
How do I ensure that my veggies remain crunchy?
What's the best oil to cook vegetables in?
Why do my vegetables lose color when cooked?
How do I make my vegetable dish tastier?
Should I peel my vegetables before cooking?
Is it better to steam or boil vegetables?
Why does the flavor of the vegetables change after cooking?
What's the best way to prepare vegetables for grilling?
What types of vegetables work best for roasting?