This is such a good recipe--with a few changes. I replaced the green bell pepper with diced red bell pepper, added a zucchini, and used red onion. I added a few pinches of crushed red pepper, doubled the garlic (or tripled!--my fiancé and I love garlic!), doubled the Italian seasoning, added a few sprinkles of rosemary and replaced the seasoning salt with half the amount of regular salt (didn't have seasoning salt). Also, I omitted the water, added a few splashes of the pinot noir we were having with dinner, and used three to four tablespoons of light butter. For four servings, I baked the dish for approximately 30-35 minutes and cooked covered for the first 15. There was a bit more liquid than I cared for, so I believe I will leave it uncovered the next time.
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This is such a good recipe--with a few changes. I replaced the green bell pepper with diced...