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Cheese-topped Roasted Veggie Medley
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Description
Russet potatoes combined with a variety of roasted vegetables, seasonings and cheese create a rustic and comforting side dish that is simply delicious.
Ingredients
- 2 Russet Potatoes, Cut Into 1" Pieces
- 2 Carrots, Peeled And Cut Into 1/2" Slices
- 1 Tablespoon Olive Oil
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- ¼ teaspoons Kosher Salt
- ¼ teaspoons Fresh Ground Black Pepper
- 1 Large Zucchini, Cut Into 1/2" Pieces
- 1 Red Bell Pepper, Stem And Seeds Removed Then Cut Into 1" Pieces
- 2 cloves Garlic, Minced
- 1 Red Onion, Cut Into 1" Pieces
- 2 cups Butternut Squash, Peeled, Cubed
- 1-½ cup Shredded Cheddar Cheese
Preparation
Preheat oven to 425 F.
Lightly spray a 9″ x 13″ baking dish with cooking spray. Place potatoes and carrots into prepared dish. Drizzle with olive oil and sprinkle with basil, oregano, salt and pepper. Toss lightly to coat all pieces. Roast in the heated oven for 20 minutes.
Remove dish from the oven and add zucchini, bell pepper, garlic, onion and butternut squash. Gently stir vegetables to coat with oil and seasonings. Return to oven and continue roasting for 20 more minutes or until vegetables are of desired tenderness.
Remove from oven. Sprinkle with cheese, turn oven off, and return dish to hot oven for 2 minutes or just until cheese is melted.
Note: This recipe is easy to change up with your favorite seasoning—snipped, fresh rosemary is one of my favorite additions.
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