Saturday, August 22, 2009
Roasted Summer Veggies
2 medium-large potatoes
2 c peppers (you can use a variety or just green if you don't have red and yellow peppers),
1 c tomatoes, cut in long thin pieces like the peppers
1 tsp dried oregano
1/2 tsp salt
1/2 c parmesan cheese
1 tbsp butter, cut into tiny pieces
Ground black pepper to taste
Prick the potatoes (unpeeled) and cook them in the microwave for 3 minutes on high. Cut them into thin slices when done. Cut the yellow squash and zuchinni into thin slices as well.
Grease your baking dish and layer your veggies beginning with the potatoes. Then add slices of yellow squash, zuchini, peppers, and tomatoes. add some of the oregano, salt, black pepper and cheese. Repeat the layers and top with the small pieces of butter. Cover with aluminum foil and bake at 375 degrees for about 25 minutes (until veggies are tender). Bake for an additional 10 minutes uncovered to brown them a bit.