Creamy Vegetable Mélange With Parmesan Recipes

VEGETABLE PARMESAN

Steps:

• Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish.
• Drizzle the eggplant slices, fennel slices and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened.
• Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes
• Remove from the oven and cool for 10 minutes before serving.
• Cook's Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened.

CREAMY VEGETABLE MéLANGE WITH PARMESAN

Steps:

• Heat dressing in medium saucepan on medium heat. Add onions; cook 5 min., stirring occasionally.
• Add frozen vegetables and tomatoes; cover. Cook 5 min. or until heated through. Stir in sour cream; cook on low heat 1 min. (Do not boil.)
• Serve topped with Parmesan.

RUSS'S VEGETABLE MELANGE

Steps:

• Heat the oil in a large pan over medium heat, Add the vegetables and toss well, then cover until cooked and tender but not mushy (about 8 minutes). Stir every couple of minutes.
• Add the cream and mustard and bring back to a simmer. Cook for a couple of minutes more, then remove from the heat, sprinkle over the parmesan, season to taste, stir then serve.

PARMESAN VEGGIE LASAGNA IN CREAM SAUCE

Steps:

• Heat oven to 375°F.
• Melt butter in medium saucepan on low heat. Stir in flour and ground red pepper; cook 2 min. or until hot and bubbly, stirring frequently. Gradually stir in milk; cook on medium heat until mixture boils and thickens, stirring constantly. Simmer on medium-low heat 3 min., stirring constantly. Remove from heat. Stir in Parmesan.
• Heat oil in large skillet on medium-high heat. Add vegetables and garlic; cook and stir 4 to 5 min. or until crisp-tender. Remove from heat. Combine ricotta and basil.
• Spread 1/4 cup Parmesan sauce onto bottom of 12x8-inch baking dish sprayed with cooking spray. Cover with layers of 3 noodles, half the ricotta mixture, 1/3 of the vegetable mixture, 3/4 cup of the shredded cheese and 1/3 of the remaining Parmesan sauce. Repeat layers of noodles, ricotta mixture, vegetable mixture, shredded cheese and Parmesan sauce. Top with layers of remaining noodles, Parmesan sauce, vegetable mixture and shredded cheese; cover.
• Bake 1 hour or until heated through, uncovering for the last 5 min.