Pepper and Squash Grantin

By dcarriger56

Ingredients

• 12 ounces; russet potatoes,unpelled
• 8 ounces yellow squash, thinly slice
• 8 ounces zucchini, thinly sliced
• 2 cups frozen pepper stir-fry blend, thawed
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• Black pepper to taste
• 1/2 cup grated Parmesan cheese or shredded reduced-fat sharp Cheeder cheese
• 1 tablespoon butter or margarine, cut into 8 pieces

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 375 F. Coat 12x8-inch glass dish with nonstick coking spray. Pierce potato several times with fork. Microwave at HIGH (100%) 3 minutes; cut into thin slices.
2. Layer half of potatoes,yellow squash, zucchini, pepper stir-fry blend, oregano, salt,black pepper and cheese in prepared dish. Repeat layers and top with butter. Cover tightly with foil, bake 25 minutes or until vegetables are just tender. Remove foil and bake 10 minutes or until lightly browned.