Ratatouille with Roast Potatoes

• 1 lb. (450 g) baking potatoes (about 3), cut into 1/2-inch-thick wedges
• 1/4 cup Kraft Zesty Italian Dressing, divided
• 1 yellow pepper, cut into 1-inch pieces
• 1 tomato, cut into 1-inch pieces
• 1/2 red onion, sliced
• 1/4 cup pitted Kalamata olives
• 3 cloves garlic, minced
• 3/4 cup Touch of Philadelphia Shredded Creamy Herb & Garlic Cheese

1. Heat oven to 425 degrees F.
2. Toss potatoes with 2 Tbsp.
3. dressing in large bowl; spread onto rimmed baking sheet sprayed with cooking spray.
4. Combine remaining vegetables, olives and garlic in same bowl.
5. Add remaining dressing; mix lightly.
6. Spread onto second rimmed baking sheet sprayed with cooking spray.
7. Bake vegetables on both baking sheets 45 min., turning potatoes after 30 min.
8. Heat broiler.
9. Spoon potatoes into 1.5-L casserole dish sprayed with cooking spray; top with remaining roasted vegetables.
10. Sprinkle with cheese.
11. Broil, 6 inches from heat, 2 min.
12. or until cheese is melted.

baking potatoes, italian dressing, yellow pepper, tomato, red onion, olives, garlic, philadelphia

Taken from www.kraftrecipes.com/recipes/ratatouille-roast-potatoes-175256.aspx (may not work)