Name: Roasted Vegetables with Creamy White Wine Sauce
Prep time: 15 s
Cook time: 25 s
Total time: 40 s
Yield: 18
Ingredients: 8 cups (about 2 pounds total) zucchini and/or yellow summer squashcut into 1/2-inch slices; 2 medium red bell pepperscoredseeded and cut into 1/4-inch slices; 1 small red onioncut into 1/4-inch slices; 2 tablespoons olive oil; 1/2 teaspoon ground black pepperdivided; 1/2 teaspoon dried thymedivided; 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk; 1/4 cup white wine or chicken broth; 2 teaspoons cornstarch; 1/8 teaspoon salt (optional); 1/8 teaspoon onion powder; 1 1/2 cups (6 ounces) shredded Swiss cheesedivided

MAKE IT

Instrucciones En Español

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.