FOUR CHEESE ROASTED VEGETABLES

Four Cheese Roasted Vegetables image

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

Provided by Sargento

Categories Trusted Brands: Recipes and Tips Sargento

Time 55m

Yield 6

Number Of Ingredients 12

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
¼ teaspoon salt
¼ 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
2 sprigs Fresh basil sprigs

Steps:

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.

Nutrition Facts : Calories 210 calories, Carbohydrate 19.8 g, Cholesterol 20 mg, Fat 8.6 g, Fiber 3.5 g, Protein 13.4 g, SaturatedFat 4.4 g, Sodium 415.4 mg, Sugar 3.6 g