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Four Cheese Roasted Vegetables

Prep Time: 15

Cook Time: 40

Serves: Serves: 6

Ingredients

• 2 russet potatoes, peeled and cut into 1-inch pieces
• 2 carrots, pared and cut into 1/2-inch slices
• 1 Tbsp. olive oil
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1 large zucchini, cut into 1/2-inch pieces
• 1 large red bell pepper, cut into 1-inch pieces
• 2 cloves garlic, minced
• 2 cups (8 oz.) Sargento® Shredded Reduced Fat 4 Cheese Italian Cheese
• Fresh basil sprigs (optional)

Directions

• 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°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.