Entrees
Opens in a new window
Roasted Vegetables with Creamy White Wine Sauce
CARNATION® MILKS
Roasted Vegetables with Creamy White Wine Sauce
Level
Easy
Prep
15 min
Cook
25 min
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.
KEY INGREDIENTS
INGREDIENTS
- ●8 cups (about 2 pounds total) zucchini and/or yellow summer squash, cut into 1/2-inch slices
- ●2 medium red bell peppers, cored, seeded and cut into 1/4-inch slices
- ●1 small red onion, cut into 1/4-inch slices
- ●2 tablespoons olive oil
- ●1/2 teaspoon ground black pepper, divided
- ●1/2 teaspoon dried thyme, divided
- ●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 cheese, divided
MAKE IT
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.
RECIPE NOTES
Large diameter zucchini or yellow summer squash may be cut in half or quarters before slicing.
