Three cheese roasted vegetables
6 Servings
Ingredients
| Quantity | 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 |
| Pieces | ||
| 1 | large | Red bell pepper, cut into |
| 1 inch pieces | ||
| 2 | cloves | Garlic minced |
| 2 | cups | 4 cheese country casserole |
| Recipe blend | ||
Directions
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