Vegetable, Potato, And Goat Cheese Bake

I started with delicious cubes of potato, then mixed in tender summer squashes, meaty mushrooms, and lots of other delectable vegetables such as onion and bell pepper. Then, I took a tip from a breakfast casserole my Aunt made me when my dad and I visited her: I added dried seaweed! Now, I know it sounds weird, but it gives it a nice amount of salt and a little something extra (but for the shy or for those who don’t have it, it is optional and will still taste yummy without it! But why not give it a try, right?) After baking it in the oven, I loaded some creamy herbed goat cheese on the top until bubbling and irresistible.

Want to wow your dinner companions (and hey, even yourself)? Get cooking this recipe (and if you want evenmore potatoes, try Kim’s super yummy Breakfast Bake from her cookbook!)

Make sure to look at the adaptations from the other girls in the group!:

Stephanie’s Potato Goat Cheese Bake

Jennifer’s Cheesy Potato Bake

Vegetable, Potato, and Goat Cheese Bake

Serves 4 BIG Portions            Calories/Serving: 290

Ingredients:

• 2tsp olive oil
• Cooking spray
• 1/2 red onion, diced
• 2 garlic cloves, minced
• 1 medium (16oz) russet potato, cut into small cubes
• 1 medium zucchini, cut into medium cubes
• 1 medium yellow squash, cut into medium cubes
• 1 medium red bell pepper, chopped
• 2 cups sliced mushrooms (white button)
• 1 package frozen spinach, thawed and squeezed of liquid
• 1/2tsp pepper
• 1/4tsp salt
• a pinch of dried seaweed (optional)
• 2 oz herbed goat cheese

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Saute the
   onion in a large pan with the olive oil and a spray of cooking spray until
   beginning to turn tender (2 min). Add in garlic, and cook an additional 30
   seconds. Add in potato, and cook (stirring occasionally) for 5 minutes. 
3. Add the
   squashes, bell pepper, mushrooms, spinach, pepper, salt, and seaweed to the
   pan. Cook until beginning to turn tender, approximately 5 minutes. 
4. Pour mixture
   into 9×13 baking dish. Bake 25 minutes or until potatoes are soft. During the
   last few minutes of baking, sprinkle the cheese over the potato mixture and
   bake until cheese melts.
5. To serve, divide the pan into 4 (if main dish) and enjoy!