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Baked Vegetables with Mozzarella picture

Baked Vegetables with Mozzarella

Baked vegetables make a great side dish for most meals, and served with quinoa or brown rice, the dish makes a delicious vegetarian main course.

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  • 2 tablespoons butter
  • 8 ounces mushrooms, cleaned and sliced
  • 1 cup sun-dried tomatoes packed in oil, chopped
  • 8 ounces roasted red peppers, chopped
  • 4 ounces fresh mozzarella cheese, thinly sliced

Serves 4 to 6

  1. Preheat the oven to 350F.
  2. Melt the butter in a medium skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms start to brown and they have released their liquid. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from the heat.
  3. Spread the sundried tomatoes on the bottom of a small baking dish (8-inch x 8-inch works well). Top the tomatoes with the roasted red peppers and the mozzarella cheese. Sprinkle another 1/2 teaspoon of salt over the mozzarella and then top with the cooked mushrooms.
  4. Bake until the cheese is hot and bubbly, about 10 to 15 minutes. Serve hot.

Thanks. I have just started getting into the kitchen. My wife is a southern style cook and likes to make just about everything fried and unhealthy as possible. As I am about to hit the 40 yr old mark, I can't continue to eat this way unless I want to keep seeing those strange looks on my doctors face when he gets my yearly labs back. In other words, for the sake of my family's health, I have decided to take over the kitchen. Hopefully, I can do this without offending anyone. Thanks for the tips!

S. S.