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Got to Be NC
Recipe by: Lisa Prince

Garden Fresh Veggie Gratin – Amanda Boury, Raleigh (3rd place)

This smelled wonderful while it was baking and was so colorful.  This is one of the easiest side dishes to make if you don’t mind the chopping.  You could really use any vegetables you have on hand.  I used the Italian cheese blend because it was a better buy.

Servings: 8
Cook Time: Prep Time: 30 minutes; Total Time: 30 minutes
Meal Type: Side Dish
NC Ingredients: Potatoes, Zucchini, Peppers, Carrots

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Ingredients

4
medium red skin potatoes
1/2
each red, orange and purple pepper (or you can substitute yellow)
1
medium zucchini
1
cup shredded carrots
1/2
sweet onion
1
½ cup shredded Fontina cheese or an Italian Cheese Blend
1/4
cup melted butter
1
package of Hidden Valley Ranch Salad dressing and seasoning mix

Directions

Preheat oven to 400.

Thinly slice all the vegetables in a bowl.

Pour the melted butter over veggies and add the dry ranch dressing and mix well.

Pour into a greased 13X9-baking dish.

Bake covered for 30 minutes.  Uncover and sprinkle cheese over veggies and broil until melted and brown.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.