Four Cheese Roasted Vegetables

With charred edges and caramelized flavors these veggies get an added kick of flavor with some Reduced Fat Shredded Italian cheese.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 210 Calories

Ingredients

• ¼ teaspoon salt
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• ¼ teaspoon black pepper
• 2 russet potatoes, peeled and cut into 1-inch pieces
• 2 carrots, pared and cut into 1/2-inch slices
• 1 large zucchini, cut into 1/2-inch pieces
• 1 large red bell pepper, cut into 1/2-inch pieces
• 2 cups SARGENTO® Shredded Reduced Fat 4 Cheese Italian Cheese
• 2 sprigs Fresh basil sprigs

Recipe Instructions

Step 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.

Step 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.

Step 3

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