Bill Rini: Grilled Vegetables & Cheesy Potatoes 5/27/13

8:45 AM, May 28, 2013   |    comments
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Roasted Summer Vegetables                   Serves 4

1 Red bell Pepper

1 Yellow Bell Pepper

8 oz Baby Squash

8 oz Baby Carrots

1 bunch Asparagus

1 pint Cherry Tomatoes

1 clove of Garlic ( chopped)

½ cup Extra Virgin Oil

Salt and Pepper

Fresh Rosemary and Thyme

 

            Cut vegetables and toss in oil and garlic and season. Place on baking sheet and roast at 425 f.  for approximately 10 min until al dente.

Arrange on platter and garnish with Herbs and Balsalmic Reduction.

 

 

Crunchy O's Potato                                     Serves 4

1# shredded potatoes

1 yellow onion (diced)

1 Can Cream of Mushroom soup

8 0z Sour Cream

8 oz of Shredded cheddar cheese

2 c Corn Flakes

8 oz butter ( melted)

Salt and Pepper

 

            Preheat oven to 350'. Using half of the butter, grease a 9x9 glass baking dish. Mix onions and shredded potatoes in bowl and season with salt and pepper.Layer in baking dish. Spread soup mix over potaoes in thin layer and repeat with the sour cream and then cheese. Mix remaining Butter and corn flakes in Bowl and place on top. Bake in oven for 30 min. if top starts to brown before potatoes are hot, cover with aluminum foil and continue baking until ready

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