• 1 (7 oz.) package pesto Parmesan shredded cheese, seasoned according to package directions
• 1 cup reduced-fat 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 degress Fahrenheit. 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.

Recipe created by Borden