Cheesy Roasted Vegetables

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This Cheesy Basil Roasted Vegetable Recipe is one of the easiest ways to highlight fresh seasonal produce!

Prep Time15

Cook Time30

Total Time45

Course: 200+ Easy Side Dish Recipes Every Mom Needs

Keyword: basil, carrots, side dish, squash, summer recipes, thanksgiving sides, vegetables, zucchini

Servings: servings

Author: Carrian Cheney

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

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 desired.

Store left overs in the refrigerator for 3-4 days.