Garlic and Herbs Light Stuffed Roasted Vegetables

Prep Time:	5 min
Cooking Time:	15 min
Servings:	4 people

Source: Boursin

Ingredients:

5.2 oz garlic herb cheese spread
6 baby zucchini, split and seeds removed
12 cherry tomatoes, bottoms removed and seeds discarded
12 baby bella mushrooms, stems removed
6 jalapeno peppers, split in half, seeds removed

Directions:

1. Heat oven to 450 F. Place vegetables in a heavy cast iron skillet in a single layer. Cut sides should be down, to allow water to escape. Roast 8 minutes.
2. Remove vegetables from the oven. Carefully flip vegetables to serving position.
3. Fill each vegetable with 1 tsp. of garlic cheese spread.
4. When vegetables are filled, return pan to the oven and roast 8 more minutes. Move to a plate and serve immediately.