| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables, Casserole |
6 |
Servings |
INGREDIENTS
| 2 |
md |
Russet potatoes, peeled and |
|
|
Cut into 1 in. pieces |
| 2 |
md |
Carrots, pared and cut into |
|
|
1/2 inch slices |
| 1 |
tb |
Olive oil |
| 1 |
ts |
Each basil and oregano |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
lg |
Zucchini, cut into 1/2 inch |
|
|
Pieces |
| 1 |
lg |
Red bell pepper, cut into |
|
|
1 inch pieces |
| 2 |
cl |
Garlic minced |
| 2 |
c |
4 cheese country casserole |
|
|
Recipe blend |
INSTRUCTIONS
Directions
Place potatoes and carrots in greased 13 x 9 inch baking dish.
Drizzle with oil; sprinkle with basil, oregano, salt and pepper. Toss
lightly to coat.
bake 425 F. for 20 minutes. Add zucchini, red pepper and garlic; stir
vegetables. Return to oven and bake 25 minutes or until all
vegetables are tender. Sprinkle with cheese; return to oven about 2
minutes more or just until cheese melts.
submitted by marina
source Sargeno Great summer recipes
Posted to MM-Recipes Digest V3 #243
Date: Thu, 5 Sep 1996 12:53:24 -0700 (MST)
From: jmchee@goodnet.com (Marina Cheesman)
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