Roasted Recipe › Four Cheese Roasted Vegetables

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

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

Cooking Directions

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.

Nutrition Facts

• calories210
• carbohydrateContent19.8 g
• cholesterolContent20 mg
• fatContent8.6 g
• fiberContent3.5 g
• proteinContent13.4 g
• saturatedFatContent4.4 g
• sodiumContent415.4 mg
• sugarContent3.6 g