Four Cheese Roasted Vegetables

• 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
• 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 1/2-inch pieces
• 2 cloves garlic, minced
• 2 cups SARGENTO(R) Shredded Reduced Fat 4 Cheese Italian Cheese
• Fresh basil sprigs (optional)

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

russet potatoes, carrots, olive oil, basil, oregano, salt, black pepper, zucchini, red bell pepper, garlic, sargento, fresh basil sprigs

Taken from www.allrecipes.com/recipe/213915/four-cheese-roasted-vegetables/ (may not work)