- 1 (7 ounce) package Borden® Shred Medleys™ Pesto Parmesan Shredded Cheese, seasoned according to package directions
- 1 cup mayonnaise
- 2 tablespoons olive oil
- 8 small red potatoes, cut into 1-inch cubes
- 2 small zucchini, 1-inch-thick diagonal sliced
- 1 red bell pepper, diced
- 1 small red onion, cut into wedges
- 1/2 pound asparagus, cut into 2-inch pieces
- PREHEAT oven to 425 degrees F.
- COMBINE seasoned cheese and mayonnaise in bowl and stir to blend; reserve.
- TOSS vegetables with oil; transfer to shallow roasting pan.
- ROAST uncovered for 40 minutes or until vegetables are tender, stirring occasionally.
- SPOON reserved cheese mixture over roasted vegetables; return to oven and heat an additional 10 minutes, or until cheese is melted.