2 teaspoons dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon finely chopped fresh garlic
2 cups broccoli flowerets
4 medium (2 cups) carrots, sliced diagonally 1/4-inch
2 medium onions, cut into 1/4-inch rings
1 (8-ounce) package fresh mushrooms, sliced 1/4-inch
2 red or green peppers, cut into strips
2 medium (2 cups) zucchini, sliced 1/8-inch
1 cup (4 ounces) Cheddar Cheese, shredded
1 cup (4 ounces) Mozzarella Cheese, shredded
In Dutch oven melt butter until sizzling; stir in basil, oregano and garlic. Add broccoli, carrots and onions. Cook over medium heat, stirring often, until vegetables are crisply tender (7 to 9 minutes).
Stir in mushrooms, red pepper and zucchini. Continue cooking, stirring constantly, until vegetables are crisply tender (5 to 6 minutes).
To serve, spoon into serving dish; sprinkle with cheeses. Cover; let stand 1 to 2 minutes or until cheeses are melted.
Makes 12 servings