Buffalo and Blue Cheese Veggie Bake



2 pounds potatoes
2 celery stalks, chopped
2 carrots, chopped
2 green onions, sliced
1 cup Frank's Red Hot Sauce
3 Tbs. grapeseed oil
2 tsp. brown sugar
2 tsp. red wine vinegar
Salt & pepper to taste
3 ounces white cheddar cheese, shredded
3 ounces Colby-jack cheese, shredded
3 ounces blue cheese crumbles

1. Preheat the oven to 375 degrees. Lightly grease a 9x9 baking dish. I spray mine with oil using my Misto sprayer.
2. Place the potatoes, celery, carrots and green onions in the baking dish and toss to combine.
3. In a small bowl, combine the hot sauce, oil, brown sugar, vinegar and salt and pepper. Pour over the veggies in the baking dish and stir to evenly coat. Spread the white cheddar cheese in an even layer, followed by the Colby-Jack cheese, followed by the blue cheese crumbles.
4. Cover the dish tightly with aluminum foil and bake for 50 minutes, until the veggies are tender. Remove the foil and bake for another 10-15 minutes until the cheese is golden and bubble.

Yield: 4-6 servings

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