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Categories:
russet potatoes carrots olive oil basil oregano salt black pepper zucchini red bell pepper garlic Sargento fresh basil sprigs
Viewed: 49 - Published at: 2 years agoIngredients
- 2 russet potatoes, peeled and cut into 1-inch pieces
- 2 carrots, pared and cut into 1/2-inch slices
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large zucchini, cut into 1/2-inch pieces
- 1 large red bell pepper, cut into 1/2-inch pieces
- 2 cloves garlic, minced
- 2 cups SARGENTO(R) Shredded Reduced Fat 4 Cheese Italian Cheese
- Fresh basil sprigs (optional)
Method
- Place potatoes and carrots in greased 13x9-inch baking dish. Drizzle with oil. Sprinkle with basil, oregano, salt and pepper. Toss lightly to coat.
- Bake in preheated 425 degrees F oven 20 minutes. Stir in zucchini, bell pepper and garlic. Return to oven. Bake 20 minutes or until vegetables are tender.
- Sprinkle vegetables with cheese. Return to oven 2 minutes or just until cheese melts. Garnish with basil, if desired.
