Roasted Vegetables with Fresh Mozzarella

Tent the roasted vegetables after cooking to allow the mozzarella to melt without any additional heat.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Roast: 20 mins 400°F
  • Stand: 5 mins

Roasted Vegetables with Fresh Mozzarella

Directions

  1. Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with parchment paper or foil. Snap off and discard woody bases from asparagus. Place asparagus, beans, and onion wedges in prepared pan. Drizzle with oil. Sprinkle vegetables with garlic slices, salt, and black pepper.
  2. Roast about 20 minutes or until vegetables are crisp-tender, turning once halfway through roasting. Transfer vegetables to a serving platter; immediately top with mozzarella cheese slices.
  3. Loosely cover platter with foil; let stand about 5 minutes or until cheese softens. If desired, sprinkle with additional black pepper. Serve immediately.

From the Test Kitchen

Make-Ahead Directions:

Trim and cut vegetables as directed; place in a container and cover. Slice garlic; place in a container and cover. Slice cheese; place in a container and cover. Refrigerate containers for up to 48 hours. To prepare, place vegetables, oil, and garlic on prepared 15x10x1-inch baking pan. Continue as directed.

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Nutrition Facts (Roasted Vegetables with Fresh Mozzarella)

  • Per serving:
  • 202 kcal cal.,
  • 15 g fat
  • (6 g sat. fat,
  • 27 mg chol.,
  • 216 mg sodium,
  • 8 g carb.,
  • 3 g fiber,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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