2 medium Russet potatoes
2 medium carrots
1 tbsp. olive oil
1 tsp. basil
1 tsp. oregano
1 tsp. salt
1 tsp. pepper
1 large zucchini
1 large bell pepper (red)
2 cloves garlic, minced
2 c. shredded Cheddar cheese (mild)

Place potatoes and carrots (cut up) in greased 13 x 9 baking dish. Drizzle with oil; add basil, oregano, salt and pepper. Toss lightly to coat.

Bake at 425°F for 20 minutes. Add zucchini, bell pepper and garlic. Stir; return to oven.

Bake 20 minutes. Sprinkle with cheese; return to oven 3 minutes.

Makes 6 servings.