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Four Cheese Roasted Vegetables

Four Cheese Roasted Vegetables Recipe

  • 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
  • 1/4 teaspoon salt
  • 1/4 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
  • Fresh basil sprigs (optional)
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 210
Total Fat 8.6g
Saturated Fat 4.4g
Cholesterol 20mg
Sodium 415mg
Total Carbohydrate 19.8g
Dietary Fiber 3.5g
Sugars 3.6g
Protein 13.4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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