Cheesy Bacon And Vegetable Slice Recipes

CHEESY BACON VEGETABLE TOSS

Steps:

• Combine broccoli, cauliflower and carrots in large microwaveable casserole. Add water; cover with lid. Microwave on HIGH 5 to 6 min. or until vegetables are crisp-tender.
• Meanwhile, cook bacon in small saucepan on medium heat until crisp. Remove bacon from pan; drain on paper towels. Discard drippings from pan. Add VELVEETA and onions to pan; cook on low heat 1 min. or until VELVEETA is melted and mixture is well blended, stirring constantly. Stir in sour cream and bacon.
• Drain microwaved vegetables; return to casserole. Add VELVEETA sauce; toss to coat.

BACON AND VEGETABLE SLICE

Steps:

• Wrap the bacon and leek in paper towel and cook in the microwave on high for 2 minutes. Dice the bacon.
• Combine the zucchini, carrot, cheese, flour, bacon and leek in a large bowl. Stir in the combined eggs, oil and mustard. Mix gently to combine.
• Coat a microwave safe quiche dish with cooking spray.
• Pour the mixture into the prepared dish and place in the microwave. Cook on 50% power for 15 minutes until the edges are firm and mixture is set, time depends on how powerful your microwave is. Place under a grill for 4-5 minutes or until top is golden and firm.
• Serve on top of the baby spinach leaves with a dollop of yoghurt.

CHEESY BACON AND VEGETABLE SLICE

Steps:

• Grease a 19cm square cake pan (or similar sized round pan), line base with baking paper.
• Heat oil in large pan, add bacon, onion and garlic, cook, stirring until onion is soft.
• Add vegetables and cook, stirring, about 5 mins or until any liquid is evaporated; cool.
• Combine vegetable mixture with sifted flour and remaining ingredients in a medium bowl; mix well.
• Spread mixture into prepared pan.
• Bake in moderate oven for about 30 mins or until firm.

CHEESY VEGETABLE-BACON PANINI

Steps:

• Preheat the oven to 400 degrees F. Line the inside of a 10-inch skillet, the outside of an 8-inch skillet and the bottom of 2 baking pans with nonstick foil.
• Lay the bacon slices on one pan and the zucchini slices on the other. Brush the zucchini with the reserved artichoke marinade and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast until the bacon is crispy and the zucchini has softened, 15 to 20 minutes. Let cool slightly.
• Lay out the bottom halves of the ciabatta rolls and top each with 2 bacon slices and 1 zucchini slice. Divide the artichoke hearts, roasted red peppers, cheese and arugula among the sandwiches and top with the remaining ciabatta halves.
• Heat the larger skillet over medium heat and add 2 of the sandwiches. Place a hand towel inside the smaller skillet and use it to press the smaller skillet down onto the sandwiches, creating a sandwich press. Continue pressing until the sandwiches are a bit flattened and browned, 3 to 4 minutes. Remove the smaller skillet and flip the sandwiches. Press the smaller skillet down again to brown the other side, another 2 to 3 minutes. Repeat for the remaining sandwiches. Slice and serve hot.