- 2 1/2 pounds russet potatoes
- 3 large celery stalks, cut into 1/2-inch pieces
- 3 large carrots, peeled, cut into 1/2-inch pieces
- 1 large green bell pepper, cut into 1/2-inch pieces
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
- 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
- 1/4 cup (1/2 stick) butter
- 1 1/2 cups grated Monterey Jack or Fontina cheese (optional)
- Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Pour butter over mixture and toss to coat. Season with salt and pepper. Transfer vegetable mixture to 13 x 9 x 2-inch glass baking dish. Cover with aluminum foil and bake 40 minutes. Remove foil and bake until vegetables are tender and beginning to brown, stirring occasionally, about 30 minutes longer.
- Preheat broiler. Sprinkle mixture with cheese. Broil until cheese melts and begins to brown, about 4 minutes.