Monday, September 13, 2010

Roasted Vegetables

Roasted Veggies

6-8 c chopped vegetables
1/4 c olive oil
Salt, pepper, and red pepper flakes to taste
4 oz sharp cheddar or hard cheese, cut into 1/2″ cubes
Preheat oven to 450*F.
Grease a 9″x13″ pan with oil or cooking spray. Toss the vegetables with olive oil, salt, pepper, and red pepper flakes. Fill the pan, then tuck the cheese cubes in so that they are evenly spaced throughout the pan.
Roast for 45-60 minutes, or until vegetables are soft and browned on the outside.

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