four cheese roasted vegetables

Ingredients

• Servings: 6
• 2 russet potatoes, peeled and cut into 1-inch pieces
• 2 carrots, pared and cut into 1/2-inch slices
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large zucchini, cut into 1/2-inch pieces
• 1 large red bell pepper, cut into 1/2-inch pieces
• 2 cloves garlic, minced
• 2 cups sargento® shredded reduced fat 4 cheese italian cheese
• fresh basil sprigs (optional)

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• place potatoes and carrots in greased 13x9-inch baking dish. drizzle with oil. sprinkle with basil, oregano, salt and pepper. toss lightly to coat.
• 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.
• sprinkle vegetables with cheese. return to oven 2 minutes or just until cheese melts. garnish with basil, if desired.