How to Make Teriyaki Roasted Vegetables

Four Cheese Roasted Vegetables

This easy vegetable traybake is delicious, just slice up the root vegetables and roast with a halve the remaining chilli and arrange over the top of the vegetables and roast for a further 10 minutes.

Recipe Summary Four Cheese Roasted Vegetables

With charred edges and caramelized flavors these veggies get an added kick of flavor with some Reduced Fat Shredded Italian cheese.

Ingredients | Teriyaki Roasted Vegetables

2 russet potatoes, peeled and cut into 1-inch pieces

2 carrots, pared and cut into 1/2-inch slices

1 tablespoon olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon black pepper

1 large zucchini, cut into 1/2-inch pieces

1 large red bell pepper, cut into 1/2-inch pieces

2 cloves garlic, minced

2 cups SARGENTO® Shredded Reduced Fat 4 Cheese Italian Cheese

2 sprigs Fresh basil sprigs

Directions

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.

Info | Teriyaki Roasted Vegetables

prep: 15 mins cook: 40 mins total: 55 mins Servings: 6 Yield: 6 servings

TAG : Four Cheese Roasted Vegetables

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