Ingredients
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6 ounces portabella mushrooms, cut into 1/4-inch slices
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1/2 sweet onion, cut into 1/4-inch slices
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2/3 cup olive oil
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2 teaspoons garlic, minced
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1 1/2 teaspoons sea salt
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1 1/2 teaspoons black pepper
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2 teaspoons dried basil
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1/2-1 teaspoon chipotle chile, ground (jarred variety)
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4 ounces swiss cheese, finely shredded
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1 small green bell pepper, julienned
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1 lb fingerling potato, scrubbed and halved
Instructions
- Add potatoes, mushrooms, onions and bell pepper strips to a gallon-size zip-lock bag, and set aside.
- Mix together olive oil, garlic, sea salt, pepper, basil, and ground chipotle chile. Pour over vegetables in the zip-lock bag. Seal bag and shake well to thoroughly coat all the vegetables. (Feel free to increase or decrease any of the seasonings to suit your individual taste buds.).
- Add coated vegetables to a 9x13-inch baking dish.
- Roast at 450° for 30 minutes, or until potatoes are tender.
- Sprinkle Swiss cheese on top and return to oven for another 3-5 minutes, or just until cheese begins to melt. Serve while still hot.