Oven Roasted Vegetables and Cheese
Oven roasted vegetables are a bit sweeter than just cooking them in the microwave. Add cheese and everything tastes better.
Servings: 6 Servings
Calories: 411kcal
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Kitchen Essentials
9 X 13 Cake Pan
Serving Plate
Serving Bowl
Soup Bowl
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Ingredients
- 32 Oz. California Blend Vegetables Frozen or (fresh broccoli, sliced carrots, cauliflower)
- 1/4 Cup Olive Oil
- 1 Tsp. Salt
- 1/2 Tsp. Pepper
- 2 Cups Cheddar Cheese Shredded
- 1 Cup Parmesan Cheese Fresh and Shredded or even the kind from the jar -use what you have on hand.
text ingredients
Instructions
- Line a 9 X 13 cake pan with foil and spray with cooking spray. This helps the cheese not stick. Preheat oven to 400 degrees Fahrenheit.
- Add the frozen vegetables, oil, salt, and pepper. Mix to incorporate the oil, salt, and pepper with the vegetables. Cook uncovered for 40 minutes.
- Sprinkle the cheddar cheese and Parmesan cheese over the top of the vegetables and cook for another 15 minutes or until the cheese is melted and bubbly.
- Remove and enjoy with your meal.
Notes
Nutrition
Calories: 411kcal | Carbohydrates: 28g | Protein: 17g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 835mg | Potassium: 619mg | Fiber: 8g | Sugar: 8g | Vitamin A: 508IU | Vitamin C: 26mg | Calcium: 525mg | Iron: 1mg
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