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Vegetable Cheese Bake

(7 Votes)
Vegetable Cheese Bake

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

  1. 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. 
     
  2. 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. 
     
  3. Preheat oven to 350 degrees F. 
     
  4. Spoon vegetable/sauce mixture into a 9-  X  13-inch glass baking dish and sprinkle with mozzarella cheese.
     
  5. Bake for 15 to 20 minutes or until cheese is bubbly and lightly golden. 

Notes

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 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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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.

I left out the barbecue sauce and added a can of stewed tomatoes...very good!!

Has anyone substituted the barbecue sauce ?

Hi there! If you'd like to substitute the BBQ sauce, we recommend cream of mushroom soup!

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.

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!

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

RED peppers are just RIPENED GREEN PEPPERS!!

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