So this recipe was both a success and a fail in different ways. I know, great introduction, right? Haha
I made it last night with pretty high hopes. It looked delicious, and it tasted pretty good, but it wound up really watery and kind of mushy, and I’m a texture person…
HOWEVER, dumping out the extra liquid and frying the leftover up in a skillet with some salt and Mrs. Dash was pretty tasty.
You’ll Need:
foil
9×13 baking pan
1 large potato, or 3 small red potatoes
1 zucchini squash
1 yellow squash
1 sweet potato
1/4 c onion (sliced or diced up to you)
1/4 of a green bell pepper
1 clove garlic
Stick of butter (just enough to spread on the bottom of the foil-covered pan)
1/4 chopped green onion
salt
pepper
thyme
Mrs. Dash Garlic Herb
1 c Shredded cheese of your choosing
Slice all vegetables and set aside.
Line pan with foil (for easy clean up). Grease bottom of lined pan with butter. Mince one clove of garlic and spread on the bottom of the pan.
Alternating vegetables, pack the pan with all your sliced vegetables. I followed a pattern a first and eventually just wound up shoving stuff wherever it would fit. Sprinkle the chopped veggies (onions and chives) over the top.
Generously season your veggies and plop a couple small spoonfuls of butter on top.
Cover with foil and bake at 400 deg for about 45 min to an hour. Until potatoes are fork tender. During the last 10 minutes or so, sprinkle with shredded cheese!
Some folks might like this as is, again it wasn’t bad, just a little too watery for me. Squash has a lot of juices. But fry up the leftovers in a skillet the next day and it is quite yummy 🙂
irishredknickknacks 