Three cheese roasted vegetables

Yield: 6 Servings

Measure Ingredient
2 mediums Russet potatoes, peeled and
Cut into 1 in. pieces
2 mediums Carrots, pared and cut into
1/2 inch slices
1 tablespoon Olive oil
1 teaspoon Each basil and oregano
¼ teaspoon Salt
¼ teaspoon Pepper
1 large Zucchini, cut into 1/2 inch
1 large Red bell pepper, cut into
1 inch pieces
2 cloves Garlic minced
2 cups 4 cheese country casserole
Recipe blend

Directions Place potatoes and carrots in greased 13 x 9 inch baking dish. Drizzle with oil; sprinkle with basil, oregano, salt and pepper. Toss lightly to coat. bake 425 F. for 20 minutes. Add zucchini, red pepper and garlic; stir vegetables. Return to oven and bake 25 minutes or until all vegetables are tender. Sprinkle with cheese; return to oven about 2 minutes more or just until cheese melts. submitted by marina source Sargeno Great summer recipes

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