| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
March 1993 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
lb |
Russet potatoes; (about 4 large), |
|
|
; scrubbed, cut into |
|
|
; 1/2-inch pieces |
| 3 |
lg |
Celery stalks; cut into 1/2-inch |
|
|
; pieces |
| 3 |
lg |
Carrots; peeled, cut into |
|
|
; 1/2-inch pieces |
| 1 |
lg |
Green bell pepper; cut into 1/2-inch |
|
|
; pieces |
| 2 |
tb |
Minced garlic |
| 2 |
tb |
Chopped fresh basil or 2 teaspoons dried; crumbled |
| 2 |
ts |
Chopped fresh rosemary or 1/2 teaspoon; crumbled |
|
|
; dried |
| 1/4 |
c |
Butter; melted (1/2 stick) |
| 1 1/2 |
c |
Grated Monterey Jack or Fontina cheese; (optional) |
INSTRUCTIONS
Preheat oven to 400F. Combine first 7 ingredients in large bowl. Pour
butter over mixture and toss to coat. Season with salt and pepper. Transfer
vegetable mixture to 13 x 9 x 2-inch glass baking dish. Cover with aluminum
foil and bake 40 minutes. Remove foil and bake until vegetables are tender
and beginning to brown, stirring occasionally, about
30 minutes longer.
Preheat broiler. Sprinkle mixture with cheese. Broil until cheese melts and
begins to brown, about 4 minutes.
Serves 8.
Bon Appetit March 1993
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