Four Cheese Roasted Vegetables | Sargento® Foods Incorporated

Ingredients

• 2 russet potatoes, peeled and cut into 1-inch pieces
• 2 carrots, pared and cut into 1/2-inch slices
• 1 Tbsp. olive oil
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/4 tsp. salt
• 1/4 tsp. 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.) Sargento® Shredded Reduced Fat 4 Cheese Italian
• Fresh basil sprigs (optional)