Creamy Vegetable Mélange With Parmesan Food

BRAISED MELANGE OF VEGETABLES GLAZED WITH PARMESAN

Steps:

• Preheat the oven to 350 degrees. Combine the carrots, potatoes, sugar snap or snow peas, green peas, scallions, tomatoes and garlic in a large, shallow casserole. Toss with the salt and pepper. Drizzle the olive oil over the top and pour in the chicken broth. Bake until all of the vegetables are soft, about 2 hours.
• Sprinkle the cheese over the top and place under the broiler until lightly browned, about 3 minutes. Serve with grilled veal chops or roast chicken, if desired.

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.

VEGETABLE LASAGNA IN PARMESAN CREAM SAUCE

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Melt butter in medium saucepan on low heat.
• Stir in flour, salt and ground red pepper; cook 2 minutes.
• Gradually add milk, stirring until well blended.
• Cook on medium heat until mixture boils and thickens, stirring constantly.
• Reduce heat to low; simmer 3 minutes.
• Stir in Parmesan cheese; set aside.
• Heat oil in large skillet on medium-high heat.
• Add broccoli, carrots, bell peppers, onions and garlic; cook and stir 4 to 5 minutes set aside.
• Mix ricotta cheese and basil.
• Spoon 1/4 cup of the Parmesan sauce into a 12 x 8-inch baking dish; cover with layers of 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the shredded cheese and 1/3 of the remaining Parmesan sauce. Repeat .
• Cover and bake 55 minutes; uncover.
• Bake an additional 5 minutes or until hot and bubbly.

CREAMY PARMESAN VEGETABLE SOUP

Steps:

• Saute onion and garlic in butter until soft.
• Add in water, potatoes, carrots, broccoli, cauliflower, bullion, and seasonings and bring to a boil.
• Reduce heat, cover, and simmer for 20 minutes, or until carrots and potatoes are cooked.
• In a bowl, mix flour and 1/2 cup milk, adding milk if it is too thick, mixing well to get out all lumps.
• Add mixture into soup and simmer for 5 minutes, or until thickened.
• Serve with parmesan sprinkled on top.

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.

CREAMY VEGETABLE GRATIN

Steps:

• Heat oven to 375ºF.
• Sprinkle 1/4 cup bread crumbs onto bottom of 8-inch square baking dish sprayed with cooking spray. Mix remaining crumbs with Parmesan and butter.
• Mix cream cheese spread, milk and basil until blended. Combine zucchini and squash; spread half over crumbs in prepared dish. Cover with layers of half each of the cream cheese mixture and mozzarella. Repeat all layers. Top with tomatoes and Parmesan mixture.
• Bake 20 to 25 min. or until vegetables are heated through and top is golden brown. Let stand 5 min. before serving.

CREAMY PARMESAN PASTA WITH VEGETABLES

Steps:

• Saute vegetables in large frying pan for 5 minutes.
• Add broth.
• Cook 3 minutes or until vegetables are tender- crisp.
• Combine sour cream, dip, parmesan cheese, parsley and tarragon.
• Add to vegetable mixtures.
• Heat through.
• Toss with hot cooked pasta.

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.