Recipe information
Yield
Serves 8
Ingredients
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 rosemary or 1/2 teaspoon dried, crumbled
1/4 cup (1/2 stick) butter
1 1/2 cups grated Monterey Jack or Fontina cheese (optional)
Preparation
Step 1
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.
Step 2
Preheat broiler. Sprinkle mixture with cheese. Broil until cheese melts and begins to brown, about 4 minutes.
