Ingredients
Scale
- Half pkg Cavendish Farms® 8-cut Wedge, Skin-on
- 1–1/2 tsp (7 mL) olive oil
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) pepper
- 1 cup (250 mL) small broccoli florets
- 1 cup (250 mL) small cauliflower florets
- 1 cup (250 mL) chopped sweet yellow or orange peppers
- ½ cup (125 mL) chopped zucchini
- ½ cup (125 mL) thinly sliced carrots
- 2 cups (500 mL) prepared Alfredo sauce
- 2 tbsp (25 mL) grated Parmesan cheese
- 2 tsp (10 mL) chopped fresh basil
- ¼ tsp (1 mL) chili pepper flakes, optional
Instructions
- Heat large nonstick skillet over medium-high heat; add oil, swirling to coat bottom of pan. Add potatoes; cook, turning once, 4 to 6 minutes or until golden brown. Season with salt and pepper; set aside.
- In large bowl, toss broccoli, cauliflower, peppers, zucchini and carrots; add Alfredo sauce, half each of the cheese and the basil, and the chili flakes, mixing gently to coat. Gently mix in potatoes.
- Scrape mixture in greased casserole dish or individual oven-safe gratin dishes. Sprinkle with remaining cheese. Bake in preheated 400°F (200°C) oven until vegetables are tender and sauce is bubbly, about 20 minutes. Garnish with remaining basil.
Notes
