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 - Serving Size
Servings
18 servings
Recipe Info - Prep Time
Prep 
15 min
Recipe Info - Cook Time
Cook 
25 min
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.

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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