Recipe: Veggie Bake with Cheese

Editor's Note: Margaret M. Johnson, of Westhampton Beach, is the author of seven cookbooks, most recently,”Flavors of Ireland.”

Keep this recipe handy for the remainder of the spring and summer and substitute new produce as it appears during the season. This might very well become your “go to” side dish to serve with barbequed meats.

Serves 4             

• 2 lbs. baking potatoes, peeled and thinly sliced
  
• 2 large leeks, sliced
  
• 2 beefstake tomatoes, sliced
  
• 6 fresh basil leaves
  
• 1 head broccoli florets, broken up
  
• 1/2 lb. French beans, cut in half
  
• 2 cloves garlic, finely chopped
  
• 3/4 cup vegetable stock stock 
  
• 1/2 cup hard cheese such as Jarlsberg or Havarti, shredded over the dish towards the end of cooking
  
• Salt and freshly ground pepper to taste 
  

1. Preheat the oven to 350° and brush a large casserole dish with some olive oil Place a layer of potatoes on the bottom, followed by the florets of broccoli and a layer of leeks. Then cover with French beans, layer on the beef tomatoes and the basil leaves.

2. Add the remaining leeks and pour the stock with the chopped garlic mixed together over the top. Season with salt and pepper and finish with a layer of potatoes on top. 

3. Brush the potatoes with some more oil and bake in the oven for 60-80 minutes, oar until all the vegetables are tender and the top is browned. Crumble the cheese over the top of the potatoes once everything is almost cooked and pop it back into the oven for a few minutes until the cheese melts.