- 12 baby red skinned potatoes
- 3 large carrots, peeled, cut into 3/4-inch pieces
- 4 cups broccoli florets (from 2 large stalks)
- 2 red bell peppers, cut into 1-inch squares)
- 1 15-ounce can whole beets, drained
- 1 4- to 5-ounce jar cocktail onions, drained
- 1 15- to 18-inch long baguette, sliced
- 1 1/2 pounds thinly sliced Swiss cheese
- Preheat oven to 350°F. Cook potatoes in large pot of boiling salted water 8 minutes. Add carrots and boil 7 minutes. Add broccoli and boil until all vegetables are tender, about 3 minutes longer. Drain vegetables. Arrange potatoes, carrots, broccoli, bell peppers, beets and onions on large platter. Place bread in basket.
- Divide sliced cheese among 6 ovenproof plates. Bake until cheese melts and bubbles, about 10 minutes. Serve with vegetables and bread.