Ingredients55 m servings 210
- Place potatoes and carrots in greased 13x9-inch baking dish. Drizzle with oil. Sprinkle with basil, oregano, salt and pepper. Toss lightly to coat.
- Bake in preheated 425 degrees F oven 20 minutes. Stir in zucchini, bell pepper and garlic. Return to oven. Bake 20 minutes or until vegetables are tender.
- Sprinkle vegetables with cheese. Return to oven 2 minutes or just until cheese melts. Garnish with basil, if desired.
Per Serving: 210 calories; 8.6 19.8 13.4 20 415 Full nutrition
ReviewsRead all reviews 9
I originally got this recipe off the back of the Sargento Chesse package about 5 years ago. I have made it numerous times and it is delicious. Sometimes I use sweet potatoes in place of the ru...
Very easy to make, and to alter with different veggies. I added half of a very large sweet onion. Might add some mushrooms next time. Delicious, healthy, and not too time-consuming for a great w...
This was terrific! I added a bit more olive oil. I also added an onion and a yellow pepper in addition to the other ingredients. Only thing I'd change next time would be to use less cheese, or...
Excellent! Served with the "Oven-Roasted Potatoes" recipe from this site...excellent side dishes for our b-b-que.
this was great, I would add mushrooms and any other veggie that you fancy. I would say that I added at least 20min to the baking time tho. Also the cheese was pretty stringy right out of the ov...
Easy and delicious! I did as another reviewer suggested and also added half of a sweet onion. We had this for dinner a few nights ago, and I'm making it again tonight!
Made this tonight and followed exactly. Huge hit and no leftovers. Will definitely add more veggies next time to accommodate the vast amount of cheese and fill up the pan a bit more. Seems as if...
Very tasty. My husband even liked these veggies, and it's difficult to get him to eat veggies!