Three Cheese Roasted Vegetables

Three Cheese Roasted Vegetables

2 medium russet potatoes, peeled and cut into 1-inch pieces
2 medium 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-inch pieces
2 cloves garlic, minced
2 cups (8 oz.) Sargento® 4 Cheese Country Casserole Recipe Blend
Fresh basil sprigs (optional)

1. Place potatoes and carrots in greased 13×9-inch baking dish. Drizzle with oil. Sprinkle with basil, oregano, salt and pepper. Toss lightly to coat.

2. 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.

3. Sprinkle vegetables with cheese. Return to oven 2 minutes or just until cheese melts. Garnish with basil, if desired.