Cheese Topped Roasted Vegetables Food

ONE POT EASY CHEESY VEGETABLES AND RICE

Steps:

• Heat oil in medium sauce pan over medium-high heat.
• Add remaining ingredients, except for cheese.
• Bring to a boil for 1 minute.
• Reduce heat to low, cover and simmer for 10 minutes, or until liquid is absorbed.
• Add cheese and stir until melted and serve immediately.

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.

CRUNCHY CHEESY TOPPING FOR VEGETABLES

Steps:

• Heat the butter in a large saute pan over medium heat until melted. Add the pretzels and cook until they have absorbed the butter, about 2 minutes. Transfer the pretzels to a bowl, add the cheese and some black pepper and toss to combine. Use as a topping for any vegetable.

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.

ROASTED VEGETABLES WITH GOAT CHEESE

Steps:

• Preheat oven to 425 degrees. In a large bowl, toss vegetables with 3 tablespoons olive oil; season generously with salt and pepper. Transfer to a rimmed baking sheet; roast, turning vegetables halfway through, until tender and browned, about 40 minutes. Let cool to room temperature, about 15 minutes.
• In a large bowl, whisk together remaining tablespoon olive oil and lemon juice; season with salt and pepper. Add roasted vegetables and arugula; toss well. Serve sprinkled with goat cheese.

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.

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.