Four Cheese Roasted Vegetables

1. Place potatoes and carrots in greased 13x9-inch baking dish. Drizzle with oil. Sprinkle with basil, oregano, salt and pepper. Toss lightly to coat.

2. Bake in preheated 425 degrees F oven 20 minutes. Stir in zucchini, bell pepper and garlic. Return to oven. Bake 20 minutes or until vegetables are tender.

3. Sprinkle vegetables with cheese. Return to oven 2 minutes or just until cheese melts. Garnish with basil, if desired.

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Nutrient	Quantity
Total fats	14.2756 g
Protein	3.3735 g
Carbohydrates	28.0863 g
Energy	240.8964 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1359 g
Water	245.3581 g
Aspartic acid	0.5897 g
Calcium, Ca	118.9157 mg
Lutein + zeaxanthin	727.7888 g
Fiber, total dietary	8.0546 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	21249.5068 g
Niacin	2.7323 mg
Vitamin A, RAE	2144.9372 g
Arginine	0.2967 g
Riboflavin	0.1679 mg
Tocopherol, beta	0.0404 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0071 g
Fatty acids, total saturated 20:1	0.042 g
Glutamic acid	1.0522 g
Sodium, Na	178.8103 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1754 g
Total lipid (fat)	14.2756 g
Manganese, Mn	0.6311 mg
Fructose	1.4208 g
Proline	0.1839 g
Fatty acids, total saturated 16:0	1.6416 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	9.1996 g
Choline, total	24.4492 mg
Sugars, total	12.2416 g
Serine	0.1738 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.2771 g
Vitamin B-6	0.4636 mg
Selenium, Se	1.2318 g
Ash	2.8589 g
Fatty acids, total saturated 18:1 undifferentiated	9.6689 g
Pantothenic acid	0.8124 mg
Phenylalanine	0.1908 g
Copper, Cu	0.1659 mg
Betaine	1.1902 mg
Thiamin	0.1904 mg
Methionine	0.0642 g
Iron, Fe	1.5238 mg
Carbohydrate, by difference	28.0863 g
Phosphorus, P	116.5432 mg
Folate, total	55.0884 g
Tocopherol, gamma	0.3953 mg
Lycopene	2.675 g
Alanine	0.3296 g
Valine	0.2238 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	1.6482 g
Glycine	0.1576 g
Carotene, alpha	8901.389 g
Glucose (dextrose)	1.531 g
Fatty acids, total saturated 14:0	0.0002 g
Zinc, Zn	0.8577 mg
Isoleucine	0.2332 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0035 g
Fatty acids, total polyunsaturated	1.7848 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.3203 g
Tocotrienol, alpha	0.0305 mg
Vitamin A, IU	42913.051 IU
Folate, DFE	55.0884 g
Tryptophan	0.0411 g
Vitamin C, total ascorbic acid	22.614 mg
Phytosterols	32.394 mg
Galactose	0.0048 g
Fatty acids, total polyunsaturated 18:1 c	0.0108 g
Fatty acids, total saturated 20:0	0.0559 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	3.6608 g
Tyrosine	0.1332 g
Vitamin K (phylloquinone)	52.8434 g
Fatty acids, total saturated	2.0013 g
Histidine	0.1214 g
Fatty acids, total monounsaturated	9.9034 g
Threonine	0.5145 g
Folate, food	55.0884 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	0.6201 g
Vitamin E (alpha-tocopherol)	3.8273 mg
Magnesium, Mg	41.7485 mg
Lysine	0.3066 g
Potassium, K	939.6825 mg
Cystine	0.2231 g
Fluoride, F	8.3886 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Garlic	2 cloves	8.94	1.9836	0.03
Olive oil	1 tablespoon	119.34	0	13.5
Carrot	2	104.96	24.5248	0.6144
Zucchini	1	3.36	0.4976	0.064
Red bell pepper	1	0	0	0
Oregano	1 teaspoon	2.65	0.6892	0.0428
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Basil	1 teaspoon	0.2032	0.0234	0.0057
russet potato	2	0	0	0
basil sprig	0	0	0	0