Recipe: Four Cheese Roasted Vegetables (Sargento, 1996)

FOUR CHEESE ROASTED VEGETABLES

2 medium russet potatoes, peeled and cut intn 1-inch pieces
2 medium carrots, pared and cut into 1/2-inch slices
1 tablespoon olive oil
1 teaspoon each basil and oregano, crushed
1/4 teaspoon each salt and freshly ground black 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 (8 oz. each) Sargento 4 Cheese Country Casserole Recipe Blend*

Place potatoes and carrots in greased 13x 9-inch baking dish. Drizzle with oil; sprinkle with basil, oregano, salt and pepper. Toss lightly to coat.

Bike at 425 degrees F for 20 minutes.

Add zucchini, red pepper and garlic; stir vegetables. Return to oven and bake 20 minutes or until vegetables are tender.

Sprinkle with cheese; return to oven about 2 minutes none or last until cheese melts. Garnish with basil sprigs, if desired.

*4 Cheese Country Casserole Recipe Blend is a combination of: Cheddar, process American, Monterey jack and Muenster cheeses

Makes 6 servings
From: Recipelink.com
Source: Sargento Foods, Inc., 1996