Entrees

Roasted Vegetables with Creamy White Wine Sauce

CARNATION® MILKS
Roasted Vegetables with Creamy White Wine Sauce
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
15 min
Recipe Info - Cook Time
Cook 
25 min
Recipe Info - Serving Size
Servings
18 servings
This colorful assortment of fresh roasted vegetables topped with a delicious rich and creamy Swiss cheese white wine sauce steals the show as an appetizing side dish. Roasted Vegetables with Creamy White Wine Sauce offers a vibrant and delectable addition to your meal. This recipe from CARNATION® MILKS features an array of crisp, fresh vegetables perfectly roasted to bring out their natural flavors. All this is enveloped in an exquisite sauce made with shredded Swiss cheese and the luxurious touch of NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, creating an indulgent dining experience. Ideal for dinner or lunch, this dish fits perfectly into quick & easy meal plans and reinforces its place as a main entree. Whether it’s a casual lunch or a special dinner occasion, the creamy white wine sauce pairs seamlessly with the savory vegetables, making this a standout recipe for any gathering. Easy to prepare in under one hour, Roasted Vegetables with Creamy White Wine Sauce is an excellent choice for those seeking a straightforward yet impressive dish. Savor the rich and hearty taste of this dish, made even more delightful with the premium quality of CARNATION® ingredients.

INGREDIENTS

Step 1

Preheat oven to 400° F. Line baking sheet with foil.

Step 2

Place zucchini, bell peppers and onion in single layer on prepared baking sheet. Drizzle with oil and sprinkle with 1/4 teaspoon> black pepper and 1/4 teaspoon thyme; toss lightly to coat.

Step 3

Bake for 20 to 25 minutes or until vegetables are just tender. Transfer to 2-quart serving dish.

Step 4

Meanwhile, heat evaporated milk, wine, cornstarch, remaining 1/4 teaspoon black pepper and remaining 1/4 teaspoon thyme, salt and onion powder in small saucepan over medium-high heat. Bring just to a boil; reduce heat to medium. Cook, stirring constantly, for 2 to 3 minutes or until slightly thickened. Stir in cheese, 1/2 cup at a time, allowing each addition to be melted before adding more cheese. Remove from heat.

Step 5

Pour cheese sauce over vegetables; toss lightly to coat. Season with additional salt and black pepper, if desired. Serve immediately.

TIP:

Large diameter zucchini or yellow summer squash may be cut in half or quarters before slicing.

INGREDIENTS

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