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Vegetable Cheese Bake
(7 Votes)
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- 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 cups (16 ounces) shredded mozzarella cheese for topping
- 1 1/2 cups 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.
Notes
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Nutritional InformationShow More
Servings Per Recipe: 12
- Amount Per Serving % Daily Value *
- Calories 258
- Calories from Fat 127
- Total Fat 14g 22 %
- Saturated Fat 6.5g 33 %
- Trans Fat 0.0g 0 %
- Protein 9.9g 20 %
- Amount Per Serving % Daily Value *
- Cholesterol 34mg 11 %
- Sodium 431mg 18 %
- Total Carbohydrates 22g 7 %
- Dietary Fiber 2.0g 8 %
- Sugars 11g 0 %
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grandmamo
Aug 09, 2014
This vegetable dish was very tasty. I substituted cream of mushroom soup for the barbeque sauce because I'm not a big lover of bottled sauce. Otherwise I followed the recipe as written. There was some left so we're having it again with chicken for dinner tonight. The first serving was with rosemary pork chops.
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mariedoll3 7279861
Aug 02, 2014
I left out the barbecue sauce and added a can of stewed tomatoes...very good!!
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gak1956 5489139
Jul 28, 2014
Has anyone substituted the barbecue sauce ?
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Test Kitchen Team
Jul 29, 2014
Hi there! If you'd like to substitute the BBQ sauce, we recommend cream of mushroom soup!
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crazyshopper 1232156
Jul 11, 2013
can this be made without the wine,or is there a substitute that i can use.?It looks great.I havent made it yet,so i'm waiting for your response.
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Test Kitchen Team
Jul 11, 2013
You can substitute beef broth for the Burgundy wine. If you only have chicken broth in the house, you can use that too. However, the beef broth will give it a richer flavor like the wine would. Enjoy!
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NoNoNannette
Aug 10, 2012
We can't eat Bell peppers of any color, so I'll try this with cubanelle pepper or anaheim that always to sub green pepper, but I don't know what sub for red ones
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fredhomer 9960735
Mar 15, 2018
RED peppers are just RIPENED GREEN PEPPERS!!
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