Veggie Medley
potatoes
baby peeled carrots
onions
zucchini
bell peppers
cherry tomatoes
garlic cloves
olive oil
Italian seasoning
salt and pepper
grated parmesan or Italian four cheese mix
Quarter medium or small potatoes lengthwise and place skins down in the Dutch oven.
Add carrots and quartered onions.
Cut zucchini in quarters lengthwise, then in half laterally. You should have approximately eight 2 1/2 inch pieces. Place them in the oven.
Cut the bell peppers lengthwise in sixths or eighths depending on the size of peppers. Eliminate the seeds and inners. Place the pepper cups upward on top of everything with skins down and put one peeled garlic clove in each pepper cup.

Place cherry tomatoes anywhere there are not bell peppers.
Pour olive oil over everything and then sprinkle with the Italian herb seasoning, salt and pepper.
Do not stir.
The dish is done when the carrots are fork-tender. The potato skins should be a bit caramelized.
Sprinkle some of the grated cheese on top of everything and replace the lid for a short bit, until the cheese is slightly melted. 2-8 servings depending on whether you make this as main dish or a side dish.