Cheese-Topped Roasted Vegetables Recipe: How to Make It

Ingredients

• 3 small red potatoes, quartered
• 2 medium carrots, cut into 1/2-inch slices
• 1 small onion, cut into wedges
• 3 teaspoons olive oil, divided
• 1/4 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1 large zucchini, cut into 1/2-inch pieces
• 1 large sweet red pepper, cut into 1-inch pieces
• 6 large fresh mushrooms, quartered
• 2 garlic cloves, minced
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon minced fresh basil
• 1 teaspoon minced fresh oregano