BAKED VEGETABLES ITALIANO

1 cup each thinly sliced carrots, summer squash, zucchini, cauliflowerets and cut green beans
1 medium onion, cut into wedges
1 firm fresh tomato, cut into wedges
1/2 pound new potatoes, cut into wedges (about 1 1/2 cups)
1/2 cup chopped celery
1/2 cup thin strips red bell pepper
1/4 cup olive or vegetable oil
1/4 cup water
1 tablespoon Wyler’s or Steero Chicken-Flavor Instant Bouillon
3 cloves garlic, finely chopped
1 teaspoon each basil and oregano leaves
1 cup shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees F.

Combine vegetables in 13x9-inch baking dish; set aside.

In small saucepan, over low heat, combine oil, water, bouillon, garlic, basil and oregano; bring to a boil. Pour over vegetables.

Cover; bake 50 minutes or until tender. Uncover; top with cheeses. Bake 3 to 5 minutes longer or until cheeses are melted. Refrigerate leftovers.

Makes 6-8 servings
From: Recipelink.com
Source: Recipe booklet: Borden 135th Anniversary Cookbook, Best Recipes Magazine, Vol. 1, June 16, 1992, No. 16