Ingredients
3 small red potatoes, quartered2 medium carrots, cut into 1/2-inch slices1 small onion, cut into wedges3 teaspoons olive oil, divided1/4 teaspoon salt, divided1/4 teaspoon pepper, divided1 large zucchini, cut into 1/2-inch pieces1 large sweet red pepper, cut into 1-inch pieces6 large fresh mushrooms, quartered2 garlic cloves, minced1/2 cup shredded cheddar cheese1/2 cup shredded part-skim mozzarella cheese1 tablespoon grated Parmesan cheese1 teaspoon minced fresh basil1 teaspoon minced fresh oregano
Preparation
Place the potatoes, carrots and onion in a large resealable plastic bag. Add 1-1/2 teaspoons oil, 1/8 teaspoon salt and 1/8 teaspoon pepper; turn to coat.
Place potato mixture in a single layer in a greased 15x10x1-in. baking pan (set bag aside). Bake at 425° for 20 minutes.
Add the zucchini, red pepper, mushrooms and garlic to the reserved bag. Add the remaining oil, salt and pepper; turn to coat. Stir into potato mixture.
Bake 25-30 minutes longer or until vegetables are tender. Transfer to a large serving bowl. Sprinkle with cheeses and herbs.
