Three cheese roasted vegetables

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

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