Quick Recipe Search

Summary

• Difficulty:
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Yield: Serves: 6
• 284 people call this recipe a favorite
• Rating: (1 rating)

• Add to My Recipe Box
• Share on Facebook
• Tweet This
• Email to a Friend
• Print: Full Page
• Nutrition Information

Would you like to rate or favorite this recipe? Sign up for a free account, or sign in if you already have an account.

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 Cheese
• Fresh basil sprigs (optional)

Directions

1. Place potatoes and carrots in greased 13x9-inch baking dish. Drizzle with oil. Sprinkle with basil, oregano, salt and pepper. Toss lightly to coat.
2. Bake in preheated 425°F oven 20 minutes. Stir in zucchini, bell pepper and garlic. Return to oven. Bake 20 minutes or until vegetables are tender.
3. Sprinkle vegetables with cheese. Return to oven 2 minutes or just until cheese melts. Garnish with basil, if desired.

Helpful Tips