Three Cheese Roasted Vegetables
| Yield: | 6 Servings |
| Categories: | Casseroles, Vegetables |
| 2 | md | Russet potatoes, peeled and |
| Cut into 1 in. pieces | ||
| 2 | md | Carrots, pared and cut into |
| 1/2 inch slices | ||
| 1 | tb | Olive oil |
| 1 | ts | Each basil and oregano |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | lg | Zucchini, cut into 1/2 inch |
| Pieces | ||
| 1 | lg | Red bell pepper, cut into |
| 1 inch pieces | ||
| 2 | cl | Garlic minced |
| 2 | c | 4 cheese country casserole |
| Recipe blend |
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