Roasted Veggies and Cheese

Name: Roasted Veggies and Cheese
Ingredients: 2 russet potatoes, peeled and cut into 1-inch pieces; 2 carrots, pared and cut into 1/2-inch slices; 1 large zucchini, cut into 1/2-inch pieces; 1 large red bell pepper, cut into 1/2-inch pieces; 2 cloves garlic, minced; 2/3 cup shredded cheddar cheese; 2/3 cup shredded Monterey jack cheese; 1/4 cup shredded Parmesan cheese; 1 tablespoon olive oil; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Ingredients

2 russet potatoes, peeled and cut into 1-inch pieces
2 carrots, pared and cut into 1/2-inch slices
1 large zucchini, cut into 1/2-inch pieces
1 large red bell pepper, cut into 1/2-inch pieces
2 cloves garlic, minced
2/3 cup shredded cheddar cheese
2/3 cup shredded Monterey jack cheese
1/4 cup shredded Parmesan cheese
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper

Cooking Instructions

Place potatoes and carrots in a bowl. Drizzle with oil. Sprinkle with oregano, salt basil and pepper and toss to coat. Place in 13x9 inch casserole dish.
Bake in preheated 425 F oven for 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.