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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.

Thank you Susan!!!! Your work is inspiring and the food is always great!