Instructions: Place the potatoes in large pot. Add cold water to cover by 1 inch.

Bring to a boil over medium heat, then reduce the heat to medium and cook until potatoes are tender, about 20 minutes.

Drain and place the potatoes in a large bowl. Add the butter, milk and salt.

Mash the potatoes to desired consistency; set aside.

In a large skillet, heat the olive oil over medium heat. Add the garlic and saute until soft, 1-2 minutes. Add the water and leeks, sauteing until the leeks begin to soften. Add the peppers, broccoli and garbanzo beans, continuing to saute until broccoli just begins to turn a brighter green. Dont overcook; 2 to 3 minutes should be enough. Remove from the heat, add the Romano cheese, mix well and season with salt and pepper to taste.

Turn on the broiler.

Place the vegetable mixture in a 2 quart broiler-safe casserole dish. Spoon the mashed potato mixture over the top of the vegetables to form a layer at least 2 inches thick. Sprinkle with cheddar cheese.

Place on lower rack of oven and broil until cheese melts and begins to bubble, 5-10 minutes. Remove from the oven and cut and serve with a spatula.

Cooks note: Season the vegetable mixture to your taste and substitute your favorite vegetables if desired.

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