Four Cheese Roasted Vegetables

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

¼ teaspoon salt

¼ 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® Shredded Reduced Fat 4 Cheese Italian Cheese

2 sprigs Fresh basil sprigs

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.