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Vegetable Cheese Bake (Yummy)

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 (or any other red 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.