Four Cheese Roasted Vegetables

Name: Four Cheese Roasted Vegetables
Ingredients: 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(R) Shredded Reduced Fat 4 Cheese Italian Cheese; Fresh basil sprigs (optional)

12 ingredients

3 steps

Ingredients

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(R) Shredded Reduced Fat 4 Cheese Italian Cheese
Fresh basil sprigs (optional)

Directions

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.