Rating: 4 stars
26 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 4

Creamy and cheesy, even picky eaters will want to eat this veggie side dish.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

prep:
30 mins
cook:
25 mins
stand:
20 mins
bake:
30 mins
total:
105 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a large saucepan cook potatoes in enough lightly salted water to cover for 20 to 25 minutes, until tender. Drain potatoes. Return to saucepan, mash with potato masher, ricer, or mixer. Evenly spread potatoes in prepared baking dish.

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  • In a blender or small food processor, blend or process roasted sweet peppers until smooth. Transfer to a medium bowl. Whisk in sour cream, pesto, and 1/4 teaspoon salt until smooth. Spread sweet pepper mixture on potatoes.

  • In a 12-inch skillet cook zucchini, summer squash, sweet peppers, and onion in hot oil over medium-high heat until crisp-tender. Season with 1/2 teaspoon salt. Spoon vegetables on the roasted pepper layer. Sprinkle with cheese.

  • Bake, uncovered, about 30 minutes, until heated through. Let stand 20 minutes before serving.

Nutrition Facts

269 calories; fat 14g; cholesterol 36mg; saturated fat 8g; carbohydrates 27g; mono fat 4g; poly fat 1g; insoluble fiber 4g; sugars 5g; protein 9g; vitamin a 923.2IU; vitamin c 95.7mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2mg; vitamin b6 0.5mg; folate 40.3mcg; vitamin b12 0.2mcg; sodium 598mg; potassium 634mg; calcium 222.1mg; iron 1.1mg.
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