This is one of our family’s favorite side dishes and is actually healthy and easy to prepare. I read an article–I think it was Family Circle, but it could have been Woman’s Day–by a mother who was trying to prepare healthy, tasty food for her family. I clipped several of her recipes so maybe you will see some more in future blogs. This recipe is also visually appealing. Try it.
2 medium russet potatoes, peeled and cut into 1-inch pieces
2 medium carrots, pared and cut into 1/2-inch slices
1 tablespoon olive oil
1 teaspoon each basil and oregano, crushed
1/4 teaspoon each salt and freshly ground black pepper
1 large zucchini, cut into 1/2-inch pieces
1 large red bell pepper, cut into 1-inch pieces
2 cloves garlic, minced
2 cups (8-oz.) 4-cheese blend (I use Mexican)
1. 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.
2. Bake at 425 for 20 minutes. Add zucchini, red pepper and garlic; stir vegetables. Return to oven and bake 20 minutes more, until vegetables are tender.
3. Sprinkle with cheese; return to oven about 2 minutes more to melt the cheese.
|This could have been a full picture including a lovely dish, but we dug in before I could get the shot!|
TIP: When I need to save time, I cut up my vegetables ahead of time and place them in plastic bags and store in the fridge until I am ready to use them.
Source: Family Circle or Woman’s Day Magazine, 1990’s