Vegetable Cheese Bake
- SERVES
- 12
This is the perfect way to enjoy your veggies crunchy but still with those long-cooked-tasting juices. It's so cheesy-rich and mellow.
What You'll Need
- 1/4 cup vegetable oil
- 2 medium-sized baking potatoes, peeled and cubed
- 1 medium-sized zucchini, cut into 1/4 -inch slices (about 4 cups)
- 1 large onion, quartered and cut into 1/2-inch pieces
- 2 medium-sized green bell peppers, cut into 1/2-inch slices
- 1/2 pound mushrooms, cut into 1/2-inch slices (about 3-1/2 cups)
- 3 garlic cloves, minced
- 4 cup (16 ounces) shredded mozzarella cheese for topping
- 1 1/2 cup mild barbecue sauce
- 1/2 cup Burgundy wine
- 1/2 cup water
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
What to Do
-
In a large skillet, heat oil until moderately hot; saute potatoes, zucchini, onion, green peppers, mushrooms, and garlic for 3 to 5 minutes; set aside.
-
In a large saucepan, combine the remaining ingredients, except mozzarella cheese, and simmer for 10 minutes. Add sauteed vegetables to sauce and simmer for another 10 minutes; keep warm.
-
Preheat oven to 350 degrees F.
-
Spoon vegetable/sauce mixture into a 9- X 13-inch glass baking dish and sprinkle with mozzarella cheese.
- Bake for 15 to 20 minutes or until cheese is bubbly and lightly golden.