Garden Week: Garden Veggie Bake

This recipe makes a delicious side dish. We had it with barbecue chicken and then again less than a week later with steak. It is really good.

Garden Veggie Bake:

Serves: 8

Ingredients:

• 8 small red potatoes
• 4 small summer squash
• handful of green beans
• 1 large yellow onion
• Kraft Fresh Take [Italian Parmesan]
• 1/2 stick margarine

Directions:

• Preheat the oven to 400 degrees
• Cut the summer squash and potatoes so they are similar in size
• Place the summer squash, potatoes, and green beans in a large pan, fill with water, bring to a boil
• Boil for approximately 20 minutes. [This could vary on the size of your squash/potatoes. You want to boil them until they are just starting to get soft, but do not boil them until they are so soft they fall apart, I did this just to speed up the process and to make sure that the potatoes would be soft]
• After boiling, strain the vegetables and transfer to a 9x13 glass baking dish. 
• Slice onion, and sprinkle on top of cooked veggies
• Open the Fresh Take and sprinkle on top. [I used a spatula to mix the vegetables to make sure they are coated]
• Break up the margarine and sprinkle around the top of the veggies
• Cover with aluminium foil, bake for 20 minutes
• Uncover and bake for an additional 20-25 minutes until cheese is melted, and veggies are cooked through.
• Serve and Enjoy!
  
  
  
  
  
  

  
  

  
  

  
  

  **All opinions of Kraft Fresh Take are my own, I was not compensated by the company in any way, I just think it is really delicious and easy to bake with**