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Add a photoThis is a warm and hearty cassarole that could be a side or a meal. Great year round as you can replace with seasonal veggies such as eggplan and zucchini. Go crazy with the veggie combos!
Ingredientes
- 2 1/2 pounds russet potatoes
- 3 large celery stalks, cut into 1/2-inch pieces
- 3 large carrots, peeled, cut into 1/2-inch pieces
- 1 large green bell pepper, cut into 1/2-inch pieces
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
- 2 teaspoons chopped fresh parsley or 1/2 teaspoon dried, crumbled
- 1/4 cup (1/2 stick) butter
- 1 1/2 cups grated Monterey Jack or Fontina cheese (optional)
Direcciones
- Preheat oven to 400°F. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 6 servings | |
| Calories 366 | |
| Calories from Fat 158 | 43% |
| Total Fat 18.0g | 23% |
| Saturated Fat 11.23g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 287mg | 12% |
| Potassium 1047mg | 30% |
| Total Carbs 40.19g | 11% |
| Dietary Fiber 4.3g | 14% |
| Sugars 3.95g | 3% |
| Protein 13.08g | 21% |
