Reviewed: Oct. 16, 2008

I make this all the time with whatever veggies I have that need to be used quickly. I love that you can use almost any vegetable combination & it turns out deliciously!

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JEDIANNIE

Cooking Level: Expert

Home Town: Vail, Iowa, USA

Living In: Sunnyvale, California, USA

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Reviewed: Sep. 8, 2008

Really good! I kept my veggie pieces a little larger to cut down on prep time and cooked them about 25 minutes, adding bits of butter as needed. I also added just a touch of soy sauce and sprinkled w/sunflower seed kernels. Tasty - and it cleaned out my veggie drawer!

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Sara

Cooking Level: Beginning

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Reviewed: Aug. 31, 2008

I too increased amount of veggies, and switched out the peas for onions. Great go to side dish or main dish if cheese is increased and maybe bacon or ham is added.

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LinH

Cooking Level: Intermediate

Home Town: North Haven, Connecticut, USA

Living In: Elkridge, Maryland, USA

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Reviewed: Jul. 9, 2008

more like buttery sherpa mush (which isn't all bad). there's no mystery why this tastes good -- if you're making two servings there's half a stick of butter in here! way too much. and cooking them all together means the veggies are wilted and dead by the time the potatoes are ready. definitely needs onions, too. my recommendation for two servings would be to cut the butter in half and sautee the garlic in it. add the potatoes and cook for 5 minutes. add the carrots and cook for another 3 minutes. add the rest and cook for another 8-10 minutes. squeeze half a lemon into it, season with garlic salt, pepper, and a touch of cayenne. now it's a different recipe, but better, if you ask me!

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jedverity

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Reviewed: Jan. 4, 2008

Clean eating, simple prep and ingredients. The cheese is a fun topping. Reminds me of Marie Callendar's vegetable cheese dish.

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MotherLodeViv

Cooking Level: Intermediate

Home Town: Colts Neck, New Jersey, USA

Living In: Sonora, California, USA

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Reviewed: Dec. 31, 2006

Very simple to make and tasty. We added pesto sauce for more flavor.

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TFarmer

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Reviewed: Jul. 29, 2006

This recipe is fantastic. I added onion, extra garlic and a touch of sesame oil. I am definitely going to try this with different veggie combos.

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MELONDECA

Home Town: Columbus, Ohio, USA

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Reviewed: Aug. 19, 2005

I use any veggies on hand, and have made this recipe several times. Usually omit the cheese, but it still tastes GREAT!

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SWEETIEPEE99

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2005

A great basic recipe! i really enjoyed adding veggies and spices. I added Spike! and asparagus. We ate the 4 serving version between three adults (it was the main/only course) Great!

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Mommyto2

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2005

Absolutely delicious! I "doubled" the recipe and allowed veges to cook for 25 minutes rather than 15 (veges were still fresh, crisp but tender). I recommend cutting all veges to a uniform size. I always find measuring certain vegetables by cup measurements is difficult. For those of you who can sympathize, I added the following measurements: 3 Tbsp butter, 2 cloves garlic, 1 large potato, 1/2 cup frozen peas, 1/2 pound broccoli, 4 carrots, 3 zucchini, 1 green pepper, 1/2 cup-3/4 cup shredded cheddar cheese. Following the recipe in this way, provides approximately 4 servings. DELICIOUS!!

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AMYANDBREN

Cooking Level: Intermediate

Living In: Stephens City, Virginia, USA

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Reviewed: Jan. 19, 2005

Made this last night and it was great. I didn't have zucchini (that would have been great too) so I added some celery finely chopped. I had a yellow bell so I used that, and added yellow onion as other readers suggested. Right before the cheese I threw in some fresh green onion and chives. Barb, Christian, thank you for the recipe.

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CODESBRIDE

Cooking Level: Expert

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Reviewed: Oct. 4, 2004

I tripled the recipe - added 1/2 cup of diced onions - along with Peppr/Salt/Mrs. Dash/Tabasco/Worcestershire sauce - DELICIOUS!!! Like another reviewer says - great way to use up veggies that are maybe going to heaven. Will make this one again - maybe throw in some eggs to make a fritta. It's a keeper recipe for sure.

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FatCatAnna

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: May 31, 2004

Incredible! If you have someone who does not like vegetables, try this, they'll like it.

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PWOLF6

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Reviewed: May 13, 2004

I only used potatoes, green beans, and carrots. It was a great side for meatloaf. Can't wait to try the recipe the way it is listed.

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mtb

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Reviewed: Oct. 28, 2003

AWESOME!! One of the best veggie sides that I've had with a meal. I put the cheese on top while still in the pan and let it melt over the top & bind it all together. I will definitely use this recipe many times in the future. Well worth the prep work.

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Jen G.

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Reviewed: Apr. 27, 2003

These were awesome! Omitted the peas and added some minced onion. Also, while they were cooking, I sprinkled a dash of garlic/onion powders overall. It wasn't until we were eating them that I realized I forgot about the cheese...oh well, these were great without it! Nobody could stop eating them! Thanks Barb!

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DREGINEK

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Reviewed: Apr. 21, 2003

Been making a variation of this for years! Tastes even better when you add diced onions, and season with garlic salt and pepper to taste.

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Loladear

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Reviewed: Jan. 4, 2003

AWESOME! A little touch of every thing right in 1 pan. My daughter pretty much ate all of this (I made it 6 servings). I actually didn't have time to cut the fresh veges that I bought, so I used a bag of frozen "capri style" veges (which contained carrots, zucchini, yellow squash, & french green beans), I left out the green pepper (because of the green bean addition), & I managed to dice the potatoes, chop the broccoli, and add the frozen peas. Great recipe Barb, thanks!

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