Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
Isabella, 02/13/08
Italian Potato WedgesIngredients (use vegan versions): 2 or 3 large potatoes, unpeeled
4 large ripe tomatoes, peeled and seeded or large can of diced tomatoes, drained
⅔ cup vegetable stock
⅔ cup vegetable stock
1 small yellow bell pepper, cut in strips (green, yellow or red can be used)
4 ½ ounces mushrooms, sliced or quartered
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 cup grated soy cheese (your favorite kind)
Salt and pepper to taste
Directions:Scrub potatoes until very clean. Cut potatoes in about 8-10 wedges each. Parboil the potatoes in a pan of boiling water for about 15 minutes or until nearly cooked. Drain well and place in an oiled or pan sprayed shallow oven proof dish. Place chopped tomatoes on top of potatoes. Mix vegetable stock and tomato paste together and pour over potatoes and tomatoes. Add the remaining ingredients ending with the cheese which you sprinkle on top. Bake 15-20 at 375 degrees or until bubbling and cheese is melted and golden brown. * A chopped sauteed onion may also be added with the tomatoes.
Serves: 4
Preparation time: About 45 minutes including baking time
