Cheesy Basil Roasted Vegetables
Description
This easy and delicious recipe combines the savory flavors of cheese and basil with fresh vegetables for a satisfying and nutritious meal. Perfect for those end of summer vegetables!
Ingredients
- 2 Medium Carrots, peeled, sliced
- 2 Small Zucchini, sliced
- 2 Small Yellow Squash, sliced
- 3/4 Cup Low-Moisture Part Skim Mozzarella Cheese, divided (reserve 1/4 Cup of the cheese)
- 3/4 Cup Parmesan Cheese, Divided (reserve 1/4 Cup)
- 1/4 Cup Basil, chopped or 1-2 Tablespoons Dried Basil (reserving a little fresh basil for garnish)
- 2 Cloves Garlic, minced
- Extra Virgin Olive Oil
- Salt and Pepper
Instructions
- In a large bowl, add all of the vegetables, 1/2 Cup Mozzarella, 1/2 Cup Parmesan, basil, garlic and salt and pepper.2 Medium Carrots, 2 Small Zucchini, 2 Small Yellow Squash, 2 Cloves Garlic, 3/4 Cup Low-Moisture Part Skim Mozzarella Cheese, 3/4 Cup Parmesan Cheese, 1/4 Cup Basil, Salt and Pepper
- Drizzle about 1/4 Cup Olive oil over the vegetables. Just enough to slightly coat them.Extra Virgin Olive Oil
- Place everything in a 9x13 inch pan.
- Bake at 400 for 20-30 min, or until the vegetables are tender and the cheese is browning and bubbly.
- The last 10 minutes add the remaining cheese.
- Before serving garnish with fresh basil or fresh parsley if needed.
Notes
Store left overs in the refrigerator for 3-4 days.
Nutrition
Calories: 114kcal