Recipe#5326

Title: Baked Veggies

Date: Thu, 5 Mar 1998 08:21:11 -0500 (EST) 
 From: "Karen C. Greenlee" greenlee@bellsouth.net 
 Subject: Baked Veggies 

1 large bunch broccoli, cut into small florets
 3 medium-large potatoes, peeled & -- cut into 1" chunks
 28 oz can tomatoes, well drained -- finely chopped
 15 oz can cannellini beans -- rinsed & drained
 1/2 cup pitted black olives -- halved
 2 1/2 tablespoons olive oil
 4 cloves garlic -- minced
 1/8 teaspoon crushed red pepper flakes
 3/4 cup Parmesan cheese -- grated
 Preheat oven to 400 degrees.  Blanch broccoli 2 minutes, remove
 with slotted spoon and plunge into cold water.  Drain and pat dry;
 place in large bowl.  Cook potatoes in same water about 7 minutes.
 Drain well and add to broccoli.  Stir in tomatoes, white beans,
 and olives.  In a small bowl, combine olive oil, garlic, and red
 pepper flakes.  Pour over vegetables and toss gently to coat.
 Season with salt to taste.  Spread half of vegetable mixture in a
 shallow 12x7" baking dish coated with cooking spray.  Sprinkle with
 half the cheese.  Spoon on remaining vegetables and top with
 remaining Parmesan.  Cover with foil, and bake about 30 minutes or
 until hot and bubbly.  Remove foil and bake 5 more minutes.