Roasted Veggie Souffle w/ Cilantro Lime Sauce

Jackie Mento


Sometimes you just need comfort food! This hearty souffle does the trick for me. Yummy,creamy cheesy and delish!

When I developed the recipe, I knew it would take a little time to roast the veggies/bread but the flavors are so soothing then your senses waken when you taste the creamy cilantro lime sauce. This is perfect for a ladies luncheon on its own or as an exciting side for a steak dinner - starch and vegetable all in one!

Bake it in souffle dishes for the oohhs and aahhs or in an 8 inch square pan and slice in triangles for visual interest. Either way the taste is over the top!


★★★★★ 1 vote

4 hearty, 6 - 8 sides
1 Hr
40 Min



  • 1/2 lb
    challah bread, cubed - about 1/3 to 1/2 of a loaf/pound

  • 2
    zucchini or green squash, sliced
  • 2
    yelow or summer squash, sliced
  • 3-4
    carrots, peeled and sliced
  • 1
    red onion, sliced
  • OR
    instead of these use your favorite veggies
  • some
    balsamic vinegar, sprinkle over the veggies
  • some
    olive oil, extra virgin - sprinkle over the veggies
  • 1 dash(es)
    salt and pepper

  • 4
    eggs, lightly beaten
  • 2 c
    heavy cream
  • 1/2 tsp
  • 1/4 tsp
    pepper, freshly ground if possible
  • 1 1/2 Tbsp
    fresh tarrogon, chopped finely
  • 2 clove
    garlic, finely minced
  • 4 - 6 oz
    smoked swiss or smoked gouda, shredded
  • 4 - 6 oz
    jarlsberg, shredded
  • 4 Tbsp
    diced bacon, after sauteeing (optional)
  • 2 -3 Tbsp
    butter, to grease the baking dish

  • 1/2 c
  • 2 Tbsp
    fresh lime juice
  • 1 tsp
    worcestershire sauce
  • 2 Tbsp
    fresh cilantro, finely chopped
  • ·
    salt and pepper

How to Make Roasted Veggie Souffle w/ Cilantro Lime Sauce


  1. Preheat the oven to 350 degrees

    BREAD - Lay the bread cubes in a single layer and toast for 6 - 7 minutes. Set aside to cool.
  2. VEGGIES - Meanwhile lay your vegetables in a shallow baking pan in a single layer. Cook the carrots in a separate pan because they usually take longer to roast. LIGHTLY sprinkle the balsamic vinegar, olive oil, salt and pepper over the veggies. Using your hands or a spatula toss the veggies until they are lightly coated. Roast for about 25 - 40 minutes until the veggies are done but still have their shape.
  3. SOUFFLE - Beat the eggs, add the heavy cream, salt, pepper, tarragon, and garlic to blend. Add the toasted bread crumbs and push down on them until they all have become submerged. Stir a little to break some of the bread up and everything gets all wet. Set aside some of the cheese to sprinkle on the top, and then toss the rest in and lightly fold it in. Lightly fold in the roasted veggies. Adding bacon now is optional and lends a delicate smoky flavor and makes this dish perfect for a light luncheon.
  4. Pour into your greased containers. If using souffle dishes, pour about 1/2 to 2/3 full. I also line my oven with foil in case they spill over as they bake.

    Bake for 25 - 40 minutes until done (the middle will be just set and slightly springy).
    in a medium bowl add the mayo, lime juice, Worcestershire sauce and blend. Toss in the cilantro. This sauce is best made and served on the same day as the cilantro will turn dark green the next day.

    When the souffle is done, let it cool for a few moments. If baked in the souffle dishes, it will collapse a little. It can be served in the baking dish or cooled a little and removed to a plate to serve. Top with the sauce and enjoy!


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