roasted veggie souffle w/ cilantro lime sauce

Name: Roasted Veggie Souffle w/ Cilantro Lime Sauce
Prep time: 1 h
Cook time: 40 min
Yield: 4
Ingredients: ## TOAST THE BREAD; 1/2 pound(s) challah bread, cubed - about 1/3 to 1/2 of a loaf/pound; ## ROAST THE VEGETABLES; 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; ## SOUFFLE; 4 - eggs, lightly beaten; 2 cup(s) heavy cream; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) pepper, freshly ground if possible; 1 1/2 tablespoon(s) fresh tarrogon, chopped finely; 2 clove(s) garlic, finely minced; 4 - 6 ounce(s) smoked swiss or smoked gouda, shredded; 4 - 6 ounce(s) jarlsberg, shredded; 4 tablespoon(s) diced bacon, after sauteeing (optional); 2 -3 tablespoon(s) butter, to grease the baking dish; ## CREAMY LIME CILANTRO SAUCE; 1/2 cup(s) mayonnaise; 2 tablespoon(s) fresh lime juice; 1 teaspoon(s) worcestershire sauce; 2 tablespoon(s) fresh cilantro, finely chopped; - salt and pepper

(1 RATING)

83 Pinches 10 Photos

Jackie Mento

The Villages, FL

Updated on Aug 28, 2012

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!

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Roasted Veggie Souffle - Yummy Goodness!

prep time 1 Hr

cook time 40 Min

method ---

yield 4 hearty, 6 - 8 sides

Ingredients

TOAST THE BREAD
1/2 pound challah bread, cubed - about 1/3 to 1/2 of a loaf/pound
ROAST THE VEGETABLES
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 salt and pepper
SOUFFLE
4 - eggs, lightly beaten
2 cups heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground if possible
1 1/2 tablespoons fresh tarrogon, chopped finely
2 cloves garlic, finely minced
4 - 6 ounces smoked swiss or smoked gouda, shredded
4 - 6 ounces jarlsberg, shredded
4 tablespoons diced bacon, after sauteeing (optional)
2 -3 tablespoon butter, to grease the baking dish
CREAMY LIME CILANTRO SAUCE
1/2 cup mayonnaise
2 tablespoons fresh lime juice
1 teaspoon worcestershire sauce
2 tablespoons fresh cilantro, finely chopped
- salt and pepper

How To Make roasted veggie souffle w/ cilantro lime sauce

Step 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.

Step 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.
Step 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.
Step 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).
Step 5

CREAMY CILANTRO LIME SAUCE - 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! HAPPY COOKING!
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