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.

Ingredients:

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