Cheese Topped Vegetables Recipes

CHEESE-TOPPED VEGETABLE SOUP

Steps:

• In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until heated through and vegetables are tender., Ladle the soup into ovenproof bowls. Top each with croutons and cheese. Broil 6 in. from the heat until cheese is melted.

CHEESE-TOPPED ROASTED VEGETABLES

Steps:

• Place the potatoes, carrots and onion in a large resealable plastic bag. Add 1-1/2 teaspoons oil, 1/8 teaspoon salt and 1/8 teaspoon pepper; turn to coat. , Place potato mixture in a single layer in a greased 15x10x1-in. baking pan (set bag aside). Bake at 425° for 20 minutes., Add the zucchini, red pepper, mushrooms and garlic to the reserved bag. Add the remaining oil, salt and pepper; turn to coat. Stir into potato mixture. , Bake 25-30 minutes longer or until vegetables are tender. Transfer to a large serving bowl. Sprinkle with cheeses and herbs.

CHEESE-TOPPED VEGETABLES

Steps:

• Preheat oven to 400: F.
• In a large saucepan, bring 2 quarts of water to a boil.
• Add broccoli and cauliflower.
• Cook for 3 minutes.
• Add carrot and cook for 2 minutes.
• Drain vegetables in a colander.
• Place mixture in a 2 quart baking dish.
• Stir in peas; set aside. To prepare the sauce, in a small saucepan, heat oil over medium heat. Add flour; cook, stirring constantly, for 1 minute. Gradually whisk in milk and broth.
• Bring to a boil and cook, whisking frequently, for 3 minutes.
• Remove from heat. Stir in = cup of cheddar and the pepper.
• Pour sauce over vegeta bles; stir until coated.
• Sprinkle remaining cheddar over top.
• Bake until cheese is bubbling, about 5 minutes.
• Serve immediately.

CHEESE TOPPED VEGETABLES

Steps:

• Preheat oven to 400 degrees F. In a large saucepan, bring 2 quarts of water to a boil (to retain more nutrients and speed up the process, I place in a microwave safe bowl, add a couple of tablespoons of water and microwave for a few minute until crisp-tender, turning every minute or so. If you want to add the carrot, do so about two minutes before desired tenderness). Add broccoli and cauliflower. Cook for 3 minutes.
• Add carrot and cook for 2 minutes. Drain vegetables in a colander. Place mixture in a 2-quart baking dish. Stir in peas; set aside.
• To prepare the sauce, in a small saucepan, heat oil over medium heat. Add flour; cook, stirring constantly, for 1 minute.
• Gradually whisk in milk and broth. Bring to a boil and cook, whisking frequently, for 3 minutes. Remove from heat. Stir in 1/2 cup of cheddar and the pepper.
• Pour sauce over vegetables; stir until coated. Sprinkle remaining cheddar over top. Bake until cheese is bubbling, about 5 minutes. Serve immediately.

VEGETABLE CHEESE BAKE

Steps:

• Place 1 in. of water in a saucepan; add vegetables. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are crisp-tender. Drain. In a saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until cheese is melted. Stir in vegetables., Transfer to a greased 2-1/2 cup baking dish. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and vegetables are tender. Let stand for 3-5 minutes before serving.