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Three cheese roasted vegetables

Yield: 6 Servings

Ingredients:

• 2 md Russet potatoes peeled and Cut into 1 in. pieces
• 2 md Carrots pared and cut into
• 1/2 inch slices
• 1 tb Olive oil
• 1 ts Each basil and oregano
• 1/4 ts Salt
• 1/4 ts Pepper
• 1 lg Zucchini cut into 1/2 inch Pieces
• 1 lg Red bell pepper cut into
• 1 inch pieces
• 2 cl Garlic minced
• 2 c 4 cheese country casserole

Instructions:

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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